Garlic Prawns (Shrimp)

Step 1: If time permits, place the prawns, 1 tablespoon of the olive oil, salt and pepper in a bowl. Toss gently and leave for 20 minutes; do not marinate longer.

Step 2: Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Add half the prawns and sear each side for 45 seconds, turning them individually with tongs.

Tip: Cook in batches so the pan is not crowded.

Step 3: Remove the first batch to a plate. Heat the remaining 1 tablespoon oil and cook the remaining prawns for 45 seconds on each side.

Step 4: Return the first batch of prawns to the pan.

Step 5: Add the garlic and stir for 30 seconds.

Tip: Add the garlic partway through cooking so it does not burn.

Step 6: Add the wine. Stir, scraping the bottom of the pan, until most of it has evaporated, about 30 seconds.

Tip: The wine will sizzle and steam when it hits the hot pan.

Step 7: Scatter the butter over the pan and add the lemon juice. Swirl the pan until the butter melts, then toss the prawns with the parsley.

Step 8: Transfer the prawns and all the butter sauce to a serving plate. Serve straight away with extra lemon wedges and bread for mopping up the sauce.