2 tbsp extra-virgin olive oil
300g large raw shrimps, butterflied
1 tbsp garlic infused oil
1 tsp chilli flakes
zest and juice 1 lemon
2 tbsp flat-leaf parsley, chopped
Heat the olive oil in a large frying pan. Season the shrimp and set aside.
Increase heat to high and add the prawns and chilli. Stir quickly and keep turning shrimp in the pan.
After 1 min, pour in the lemon juice and garlic infused oil.
Toss until shrimp are opaque – about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty gluten free bread.
Recipe from Good Food magazine