- 1 pound large head-on prawns
- 1/2 cup plus 2 tablespoons olive oil
- 3 red jalapeños, stemmed (not seeded) and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- Juice of 1 lemon
- 1 cup shrimp stock or water
- 1 tablespoon butter
- In a large bowl, combine the prawns with 1/2 cup of the olive oil, jalapeños, garlic, oregano, salt, pepper, and lemon juice and toss well to mix. Cover with plastic wrap and marinate the prawns at room temperature for 20 minutes, or refrigerate for up to 6 hours.
- Preheat your oven as high as it will go and arrange a rack in the middle. Place a rimmed baking sheet in the oven for at least 10 minutes so that it gets extremely hot. (My favorite pan to use for this is a thin blue steel pan; they are very cheap and conduct heat really well.) Meanwhile, remove the prawns from the marinade and discard the marinade. Very carefully remove the hot pan from the oven and gently spread the prawns across it in one layer—a little crowding is OK. Roast the prawns until they turn bright pink, 5 to 8 minutes, stirring only once. (Opening the oven too many times will allow too much heat to escape.)
- Remove the prawns from the oven and immediately pour the stock or water over them while still on the baking sheet. Finish with the remaining 2 tablespoons olive oil and butter; toss to coat evenly. (The heat of the baking sheet should cause the liquids to bubble and reduce slightly. If the pan doesn’t seem quite hot enough, you can transfer the liquid to a saucepan and place it over medium-high heat, allowing the sauce to reduce for a minute or two, then toss with the prawns.)
- Serve the prawns and sauce with good bread, cold beer, and plenty of napkins.