Roasted prawns with garlic, parsley, crushed red pepper flakes and limes

Sometimes, a dish shines because of its simplicity. The flavours are elegant, and the dish is subtle. This is one of these extremely simple and lovely dishes.

I splurged and used the massive jumbo prawns for this dish. The prawns were marinated in the simple dressing for 3 hours, permeating the meat's flavours. The cooking time was about 3 minutes a side, and the prawns were served immediately. I loved the subtlety, and I loved how these impressed the guests. These are perfect for any meal/

Some cookbooks make me happy when I cook from them. The flavours and dishes are unique. I waited a long time before buying this book and regretted that decision. This is a beautiful book; the recipes are unique in how this genius chef combines flavours and dishes. All the recipes pop with flavours, beautifully laid out dishes, and excellent food. This restaurant is on my bucket list the next time I visit Venice, California.

For more delicious recipes from this cookbook, click here.

Ingredients:

12 jumbo prawns

2 tablespoons olive oil

Sea salt, to taste

1teaspoon pepper

5 cloves garlic

2 tablespoon parsley

1 teaspoon chilli flakes, or to taste

1 lime, sliced

1 lime halved

Arugula

Preheat the oven to 500 ° F or heat a frying pan to hot.

With a sharp knife or scissors, cut the shell around the back, making a slit. Remove the vein and wash well.

Toss the prawns with the other ingredients, including the lime slices. Marinate for 30 minutes,

Layer on a lined baking sheet and cook for 3-4 minutes until pink. Remove. You can also cook on the pan at the same time. Serve with the skin on and drizzled with lime juice. You can also grill these quickly, for 3-4 minutes, a side until the prawns are just cooked.

Serve on a bed of arugula.