To enjoyWith friends
Nº of people
50ml of Victor Guedes Extra Virgin Olive Oil Reserve
- 400g of prawns 20/30, without shells
- 20g of garlic
- Chopped fresh coriander, to taste
- White wine vinegar, to taste
- Piri Piri sauce, to taste
Method of preparation
Slice the prawns open and remove entrails without separating halves completely.
Warm up the olive oil, brown the crushed garlic and then add prawns.
Add the white wine and when ready add the white wine vinegar.
Sprinkle with chopped coriander.
The open prawns look more plentiful. It is important that the prawns do not cook too long and become dry.