Carabineros: giant mediterranean head-on prawns

  • thaw completely in refrigerator or leave it in the bag and thaw under cold running water
  • heat a cast iron skillet or sauté pan with a little oil over high heat (alternatively prepare your grill or boil)
  • cook the carabineros quickly about 2 minutes per side until they are just barely cooked through.
  • serve them whole and peel them and suck the juices from the head like in spain!