Method:

1. Thinly slice the garlic and the cayenne pepper. Remove the shell off the prawns, leaving the heads on. Season with salt and reserve.

2. Heat a skillet with the olive oil and add the prawn shells. Cook gently for around three minutes so that the oil gets infused with an intense prawn flavour.

3. Strain the oil and add it back to the skillet. Heat it until piping hot and then add the sliced garlic and the cayenne pepper. Cook for under a minute until the garlic becomes golden, being very careful not to burn it or you will get a nasty bitter aftertaste when eating the dish.

4. Stir in the prawns and take the pan off the hob. Cook for one to two minutes, just enough for the prawns to change colour from pink to orange.

5. Drizzle with a splash of dry sherry and sprinkle some very finely chopped parsley on top. Serve immediately