Prawns – very tender

Ingredients for 2 servings:

• 10 large prawns (12/16 – the bigger, the juicier)
• 1 lemon(s), untreated
• 1 garlic clove(s), finely diced
• 1 small onion(s), finely diced
• olive oil
• salt and pepper
• e.g. chili pepper(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

also scampi, king prawns; can be served cold or warm

Clean the prawns: twist off the head, cut open the shell, and remove it, making sure to keep the tail intact! Use a sharp knife to make a small incision along the back and remove the intestines. If necessary, quickly wash and pat dry. Bring lightly salted water to a boil, then simmer gently. Thinly peel the lemon zest and add half of it to the water. Add half of the lemon juice. Add the prawns to the water and let them simmer for about 5 minutes, then remove with a slotted spoon and drain slightly on kitchen paper. Sauté the onion in olive oil until translucent. Add the prawns and garlic and heat briefly – this keeps the prawns wonderfully moist and prevents the garlic from burning. If you like it spicy, season with fresh chili. Serve with pasta or new potatoes and any Mediterranean sauce. You can also enjoy these prawns cold: place them in a small bowl, cover, and let cool. Tastes great with baguette and olives.