Rinse prawns under cold water and pat dry with paper towels. If not already deveined, make a shallow cut along the back and remove the vein, keeping shells and tails on for flavor. Leave prawns whole.

Make the prawn marinade

In a bowl combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1.5 tsp sea salt and 1/2 tsp freshly ground black pepper. Whisk until emulsified.

Marinate

Add prawns to the bowl and toss to coat evenly. Marinate at room temperature for 15 minutes or in the refrigerator for up to 30 minutes. Do not exceed 30 minutes to avoid firming the flesh excessively.

Preheat and chargrill

Preheat a grill or cast-iron griddle to high heat (450–500°F / 230–260°C). Oil the grates lightly to prevent sticking. Place prawns on the hot grill in a single layer and cook 2–3 minutes per side until shells are bright orange, flesh is opaque and you have good char marks. Avoid overcooking; total cook time should be about 4–6 minutes depending on size.

Finish

Transfer prawns to a platter, sprinkle with chopped parsley and serve immediately with lemon wedges and a generous spoonful of Romesco sauce.

Romesco Sauce

Roast or prepare base ingredients (if needed)

If using raw tomato and raw garlic, roast a whole tomato and a garlic clove wrapped in foil at 200°C/400°F for 20–25 minutes until soft and slightly charred. If using jarred roasted peppers and roasted garlic, proceed to the next step.

Blend the sauce

In a food processor combine 2 cups roasted red peppers (drained), 1 cup roasted tomato, 1/2 cup almond meal, 2 tbs soaked & squeezed bread (or 2 tbs breadcrumbs), 1 roasted or raw garlic clove, 2 tbs sherry vinegar, 1 tsp smoked paprika, 1/4 tsp cayenne (adjust to taste), 1 tsp sea salt and 1/4 tsp black pepper. Pulse to begin breaking down the ingredients.

Emulsify with oil

With the processor running, drizzle in 4 tbs extra-virgin olive oil in a steady stream until the mixture smooths to a thick, spreadable sauce (stop and scrape down the bowl as needed). Taste and adjust seasoning with more vinegar, salt, or cayenne if desired.

Adjust consistency

If the Romesco is too thick, add 1–2 tbs warm water or more olive oil to reach a spoonable consistency suitable for dipping and drizzling.

Rest and store

Let the sauce sit at room temperature for 15–20 minutes to let flavors meld. Romesco can be made ahead and refrigerated in an airtight container for up to 5 days; bring to room temperature before serving.