GARLIC BUTTER SEARED TIGER SHRIMP

SPANISH GAMBAS PIL PIL

Boy Oh Boy these lobster size shrimps / prawns are such a gorgeous mouth filling treat, I don't often see these at the fish market and this morning they had six, they were soooo coming home with me, on the way home I did not need to over think a recipe as these shrimp really want to be the centre piece of the dish, I did consider a pang curry full of fragrant lemongrass and lime but no the traditional Spanish Gambas Pil Pil kept knocking at the door and I was answering!  Mouthwatering thoughts of a rich nutty garlic butter with a hint of white wine vinegar (that's the Pil Pil secret ingredient!) and the tiniest hint of chilli in the back ground had me at hello!

Prep time 5 minutes / Cooking time 5 minutes

Ingredients

(Serves 2-4)

4 Large raw tiger prawns

2 tbsp ghee

4 cloves garlic

1 tsp white wine vinegar

1 Piri piri chilli chopped

First job is to peel and de-vein the giant shrimp aka prawns, these monsters felt more like lobsters!  For this size of shrimp I use a pair of scissors, remove the head and snip down the spine of the prawn all the way to the tail, peel off the shell and scrape out the exposed black vein and discard.  That's it your prawns are ready to cook.

Heat your skillet to a medium heat add the ghee and garlic soften for a couple of minutes then add the prawns, cook for around 3 minutes each side, don't turn the prawns until you can see they are half way cooked where the opaque has turned white half way through the prawn.  Once cooked add the white wine vinegar and piri piri chilli to the pan, spoon the nutty garlicky butter sauce all over the prawns and serve.