Gino D'Acampo’s Gamberoni Aglio e Limone
recipe
Gino D'Acampo’s Gamberoni Aglio e Limone
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Lemon prawns with garlic
Ingredients
- 20 large raw prawns (unpeeled)
- 45ml of olive oil
- 1 un-waxed large lemon
- 3 cloves of garlic (peeled and finely chopped)
- 30 g fresh mint, chopped
- 8 slices of Ciabatta bread (toasted on both sides)
- Salt and pepper to taste
Serves:
4
Directions
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- Heat the oil in a large frying pan and toss the prawns on a high heat for 1-2 minutes. Sprinkle over the garlic and continue to cook.
- Next grate the lemon zest into the pan. Cut the lemon in half and squeeze the juice over the prawns. Finally add the chopped mint.
- Toss together and continue to cook for a further minute. Season with salt and plenty of black pepper.
- To serve, pile all the prawns on to a large serving plate and serve immediately accompanied with the toasted bread.
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