Gamberoni Grigliati Recipe

Prepare prawns

Pat prawns dry with paper towels. Season evenly with the sea salt and freshly ground black pepper. If you prefer a light exterior crust, toss prawns in the plain flour and shake off excess; otherwise proceed without flour.

Cook prawns

Heat a large non-stick frying pan or cast-iron skillet over high heat until very hot. Add 1 tablespoon of olive oil and swirl to coat. Arrange prawns in a single layer (do not overcrowd—cook in two batches if needed). Sear for 1–1.5 minutes per side until pink, opaque and lightly charred at the edges. Remove prawns to a plate and keep warm. Wipe pan briefly if flour created residue.

Infuse oil and soften garlic

Reduce heat to medium. Add remaining 3 tablespoons olive oil and 1 tablespoon butter to the same pan. Once butter foams, add the sliced garlic and chopped fresh chilli (and red pepper flakes if using). Cook gently for 1–1.5 minutes, stirring, until garlic is fragrant and just beginning to turn golden—do not burn.

Deglaze and finish sauce

Pour in the white wine (or stock) to deglaze the pan, scraping up any browned bits with a wooden spoon. Let it bubble for 30–45 seconds to reduce slightly. Stir in the lemon juice and zest and remove pan from heat briefly to prevent sauce from overcooking.

Return prawns and finish

Return the seared prawns to the pan and toss in the sauce for 30–45 seconds to warm through and coat evenly. Taste and adjust seasoning with a pinch more salt or a grind of pepper if needed. Stir in the chopped parsley just before serving.

Toast bread

While the prawns rest or during the second batch of prawns, preheat a grill/broiler or clean griddle pan. Brush ciabatta slices lightly with olive oil on both sides. Grill or toast for 1–2 minutes per side until golden and crisp with char marks.

Garlic rub and season

Rub each hot toasted slice with the cut side of the halved garlic clove to impart a light garlic flavor. Sprinkle with a light pinch of sea salt.

Arrange toasted ciabatta on a serving platter or individual plates. Spoon prawns and plenty of the garlic-chilli lemon sauce over the bread so it soaks in slightly. Garnish with extra chopped parsley and serve with lemon wedges on the side for squeezing.

Serve immediately while prawns are hot and bread is crisp. Leftovers: store prawns and sauce in an airtight container in the refrigerator for up to 24 hours; reheat gently to avoid overcooking.