Prawns served in the pan

To clean the prawns, slice through the shell on the top of the tail to remove the digestive tract and clean thoroughly under cold running water.

In a pan, sauté the Spanish Rub, garlic and zest in the olive oil and butter for 2 minutes to infuse the flavours and season to taste. Allow to cool slightly before rubbing the marinade thoroughly into the prawns and leave to marinade for ½ hour.

Roast the shallots in a preheated hot oven with a drizzle of olive oil until nicely caramelized. Sear the prawns in a large hot pan for approximately 3 minutes on each side. Be sure that the prawns have turned pink all over and are just cooked through, but not overcooked!

Squeeze the lemon juice over the cooked prawns, scatter the olives all round the pan with the roasted shallots and allow to warm through before serving with chopped parsley. Serve in the pan with freshly baked bread to mop up all the yummy juices!

Serves 6.