To make garlic prawns, combine 1/2 cup of olive oil, 4 chopped garlic cloves, 1 teaspoon of chili flakes and 1 1/2 teaspoons of paprika in a large saucepan over medium heat; let the mixture cook for three minutes or until it becomes aromatic; add 3 pounds of prawns; and cook until pink. Add 1 1/2 tablespoons of dry sherry and a sprinkling of parsley.
Another way to make garlic prawns involves placing 3 pounds of butterflied prawns in one layer on a baking dish. Add about 1/2 cup of butter, 5 minced garlic cloves, 2 tablespoons of fresh parsley, the juice and rind of one lemon, and salt and pepper to taste. Refrigerate the prawns until later, if necessary. Otherwise, bake them at 450 degrees Fahrenheit in the oven for about eight minutes or until pink.
Make an Indian version of garlic prawns by adding 2 tablespoons of olive oil and 1 1/2 tablespoons of butter to a pan or wok. Heat on medium, and add 20 cloves of chopped garlic. Sauté for a minute, and then season with rock salt and black pepper. Add about 15 large prawns, and cover for three minutes, stirring occasionally. Cook until pink, and then season with the juice of half a lime.