Prawn Pil Pil

More inspiration from Olive Magazine tonight.  Steve has a favourite starter at a local restaurant which I thought sounded very like this recipe. I couldn't really recreate that, but we enjoyed them all the same. I used raw king prawns without the shell as opposed to large raw prawns with the shell on. This was a very light meal which we bulked out with some french bread, it would be no good if you're starving.

Serves 2
Thinly slice 4 cloves of garlic and finely chop 1 red chilli, then fry for a couple of minutes in 5 tbsp of good olive oil. Stir in half a teaspoon of sweet or hot paprika for a few seconds, then 300g shell-on large raw prawns, 1 tbsp chopped parsley and some salt and fry until the pawns are pink. Eat with your fingers a good squeeze of lemon juice and bread for mopping up the juices.