Gambas a la plancha

Don't try to save a few quid, go for the juicy big ones, 13/15 in a 800 gram box. With lots of garlic, olive oil and parsley. 

Use French bread to sop up the juices and just use your fingers, of course

Keep the heads and peel in the freezer to make stock later on.

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle