300g King prawns, peeled and butterflied
2 cloves of garlic, thinly sliced
large pinch chilli flakes
2tbsp dry Spanish sherry
2 tbsp olive oil
small handful, chopped flat-leaf parsley
Heat the oven to 220C/gas mark7. Divide the prawns, garlic, chilli, sherry and olive oil between 2 small ovenproof dishes. Cook for 6/8 minutes until pink and sizzling. Sprinkle with the parsley and serve with crusty bread.