Shrimp with crushed garlic and potatoes

Ingredients for 4 servings:

• 20 king prawns, headless, with shell
• 1 kg potatoes, waxy, peeled
• Sea salt, coarse
• 1 lime(s), finely grated peel and 1 tbsp juice
• 23 tbsp olive oil
• 1 bulb(s) garlic, young, cloves peeled
• 1 sprig(s) rosemary (small), needles roughly chopped
• 1 bunch of flat-leaf parsley, roughly chopped
• Black pepper, freshly ground

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the prawns lengthwise with a knife, still shell-on, leaving the tails attached. Remove the intestines. Slice 3 garlic cloves lengthwise and add them to 6 tablespoons of olive oil with the rosemary. Marinate the prawns for 30 minutes. Cook the potatoes with a little sea salt until tender. Add the remaining garlic cloves 10 minutes before the end of the cooking time. Meanwhile, mix the lime juice with 12 tablespoons of oil, the lime zest, and the parsley. Add the king prawns, the marinade, and the garlic slices to 5 tablespoons of hot oil and fry for about 2 minutes on each side, until they have turned a nice red color and are spreading out. Arrange the prawns and cooking oil on a platter, along with the drained potatoes and garlic cloves. Pour the lime oil over the potatoes, sprinkle the potatoes with ground pepper and coarse sea salt, and press them down lightly with a fork.