Grilled prawns with alioli

How nice it is to remember that there are things that, without much elaboration, turn out to be absolutely delicious! Our friend Miriam, well known for her blog El invitados de invierno , knows this very well. Today she tells us how she enjoys some prawns made with the Le Creuset cast iron pan (everything made with cast iron tastes even better, right?), and she accompanies it with a homemade aioli that you will want to finish by dipping bread in.

A good seafood dish with minimal preparation is one of the best recipes that Mediterranean cuisine can offer. If the raw material is of quality, it does not need much preparation and a plate of grilled prawns will be as good as the prawns themselves.

So, if we find some quality shrimp and make a homemade aioli, the result can be overwhelming. And the only difficulty, if you can call it that, is the aioli. No, I didn't go for the chermoula marinade suggested in the Le Creuset recipe book . Because aioli is addictive, just so you know, and I hadn't made it for a while. Because I know myself and I eat it in one sitting. But just this once.

I must admit that I am incapable of making aioli without egg, just with garlic and oil, and believe me, I have tried, so I am giving the recipe with one yolk. Don't be hard on me, I'm from the plateau. But you are free to make pure and perfect aioli. For the way to make the grilled prawns I followed the wise advice of my friend Ma Ángeles, from Secocina. Here we go.

Ingredients

500 g of shrimp,

salt flakes,

a splash of good olive oil,

1 yolk,

2 cloves of garlic,

300 ml of mild olive oil.

Elaboration

First, we will make the aioli. Peel the garlic and cut it into regular pieces. Put it in a mortar and mash it well, with a little salt.

Add the yolk to the mortar and mix. Add a little more salt. Start adding the oil, little by little and beating well (I do it by hand with a fork, nothing more). Continue until you have used up the oil. Towards the end of the mixing process, you can add the oil more quickly, but you have to be careful at the beginning. Adjust the seasoning if necessary. Cover and keep in the refrigerator.

Cooking the prawns couldn't be easier. Heat the grill to medium heat, brush it with oil and add a good handful of salt flakes. When they sizzle, place the prawns on the grill, which you should do for a short time, just until they change colour on both sides.

Serve immediately, warm and accompanied by aioli. Enjoy!