Ingredients for 2 servings:
16 king prawns, raw (the really big ones) ;o))
1 small lemon(s), unsprayed
50 g butter
2 clove(s) of garlic
some salt and pepper
1 bunch of parsley
from the oven
Crush the garlic cloves and sprinkle with a little salt. Finely chop the parsley, setting aside about a tablespoon of the parsley. Squeeze about half a teaspoon of lemon juice from the lemon.
Mix the softened butter with the garlic, chopped parsley, lemon juice and some pepper.
Spread half of the garlic butter into an ovenproof dish. (We always use a deep baking tray). Preheat the oven to 240 degrees.
Wash the shrimp thoroughly, pat dry, remove any shells, and place them side by side in the baking dish. Spread the remaining parsley butter in flakes on top.
Cook the shrimp in the oven on the middle rack for about 15 minutes.
Serve the giant scampi garnished with the remaining parsley and a few slices of lemon.
Serve with a fresh green salad and a tasty baguette, or perhaps a glass of white wine.