For the oil
300ml of plain oil (veg/ sunflower/ peanut)
300ml good olive oil
1 head garlic, bulbs removed, but with skin left on
2 tablespoons dried chilli flakes
1 tablespoon dried garlic
1 tablespoon black peppercorns
3 bay leaf
1 table spoon Malden sea salt
1 sprig rosemary
For the Prawns:
3kg any type of prawn, shell and heads on
1 handful of chopped parsley
Mix oils, combine all ingredients except the rosemary and simmer on a medium heat for 45 minutes.
Take off heat, add the rosemary and set aside.
Brush the prawns in vegetable oil and season with Maldon sea salt.
BBQ the prawns on a medium BBQ until just cooked through
(TIP by breaking the head off on prawn and looking at its neck you will be a able to tell perfectly if it is cooked. It should just lose its opaqueness and just be turning white – REMEMBER they will continue to cook for 10 minutes once off the heat!)
Arrange on a platter with half a lemon in the middle, spoon the oil with all the ingredients liberally over the prawns.
Serve with a warm baguette and enjoy!