INGREDIENTS:
Method:
Put the tiger prawns into an ovenproof pan with a few lugs of olive oil and some freshly ground black pepper, a few sprigs of thyme, 1 level teaspoon of cayenne pepper and a small pinch of cinnamon. Crush in 4 cloves of unpeeled garlic, then deseed ½ a chilli, slice and add to the pan with ½ a lemon. Toss and mix well then put under the grill for 8-10 minutes or until dark pink and golden at the tips.