Garlic Jumbo Prawns

3oz Butter
2 tblsp Olive Oil
8 Large uncooked jumbo or tiger prawns in their shells
Flaky sea salt (Maldon is good)
1 tsp Paprika (smoked if you can get it)
8 Garlic cloves, finely sliced
A few Rosemary sprigs (optional)

For the Aioli

2 Fat garlic cloves
Sea salt
1 heaped teaspoon finely chopped Rosemary needles
1 tblsp Olive oil
7oz Mayonnaise
Lemon juice to sharpen

Make the Aioli up to 2 days in advance: smash the garlic, pound with a smidge of sea salt until pasty, then pound in the rosemary. Once it looks like green sludge, mix in the oil and beat in the mayonnaise, then sharpen with the lemon juice to taste.

Heat the butter and oil in a large heavy frying pan. Lay in the prawns, sprinkle with a good dose of sea salt and the paprika, and then place over a medium heat until the prawns start to fry. Chuck in the garlic, then turn everything over and stir fry for 3 - 5 minutes. You could add some sprigs of rosemary now for extra rosemary flavour, if you want.

Toss the prawns so they're coated, then serve with the aioli to dip into.

Ready in 20 - 30 minutes, serves 8.