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!