Rinse prawns under cold running water. Remove the prawn head and tail, then peel off the shell and legs. To de-vein the prawn, use a sharp knife to cut a small line that runs down the length of the prawn’s back. Use the tip of the knife to pull out the intestinal tract and discard.
Place the olive oil in a non-stick frying pan over medium heat. Add the garlic and chilli. Cook without browning the garlic for 1-2 minutes until fragrant.
Add the prawns to the frying pan. Cook until the prawns have changed in colour and are just cooked through (approximately 3-4 minutes though the cooking time will vary depending on the size of the prawns). Remove from the heat. Add parsley and season with salt to taste.
Use a slotted spoon to transfer Gamberi aglio e peperoncino (Garlic and chilli prawns) to a plate. Serve immediately – buon appetito.
20 large prawns (large shrimp)|3 tablespoons (60ml) extra virgin olive oil|1 small red chilli, finely sliced|2 garlic cloves, crushed|2 tablespoons flat-leaf parsley, finely chopped|Sea salt