A really simple garlic prawn dish with a bit of added bite from some chilli. Served on toasted cibatta great as a starter or light lunch.
300g Large Prawns (Uncooked)
2 Cloves Garlic
½ Red Chilli
1 tsp Lime Juice
De-seed and dice the chilli into small pieces, mix with four table spoons of olive oil, the crushed garlic cloves and lime juice. Place the prawns in the mix and leave to marinade for a few minutes. Place a frying pan on a medium heat.
Slice the ciabatta diagonally creating four or six slices about a centimetre thick. Spread the slices on a baking tray and drizzle olive oil on both sides. Place under a medium grill. Be sure to turn while cooking the prawns to ensure they don’t burn.
Drizzle some olive oil in the frying pan then pour in the prawns and marinade. Turn occasionally until they are cooked through pink. If the marinade is drying up add more olive oil.
When the prawns are cooked through place the cibatta on plates and spook over the prawns and marinade.