Giant Prawns With Preserved Lemon, Herbs, and Brandy

•  For the sauce
• 6 tbspextra-virgin olive oil
• 1/4 cuppacked fresh parsley leaves
• 1/4 cuppacked fresh basil leaves
• 2garlic cloves, finely grated or minced 2 Tbsp. chopped scallions (greens only)
• 1 1/2 tbspchopped preserved lemon
• 1jalapeño (seeded or not, depending on desired heat)
• 1 tsplemon juice, plus more to taste
• 1/2 tspfine sea salt, plus more to taste
•  __________________________________
•  For the prawns
• 1/4 cupextra-virgin olive oil
• 6garlic cloves, very thinly sliced
• 1 1/2lbs. giant prawns or shrimp, in the shell
• 1/2 tspfine sea salt, plus more as needed
• 2 tbspbrandy or pastis
• 2 tbspunsalted butter

Preparation

1. 1.

   To make the sauceIn a blender combine the oil, herbs, garlic, scallions, preserved lemon, jalapeño, lemon juice, and salt with 1 tablespoon of water until the sauce is well- blended and smooth. Taste, and add more salt or lemon juice if desired.

2. 2.

   To cook the prawnsHeat the oil in a large skillet over low heat, then stir in the sliced garlic. Cook slowly until the garlic is golden and fragrant, 3 to 6 minutes. Don’t rush this—you want evenly cooked, lightly golden garlic slices. Add the prawns to the skillet, sprinkle with the salt, and cook until the shrimp just turn opaque but are not cooked through, 2 to 3 minutes or less. Remove the skillet from the heat.

3. 3.

   Pour the brandy or pastis into the skillet and using a long lighter or long match, carefully ignite the alcohol. Once the flames have died down (there might not be a lot), return the skillet to medium heat and whisk in the butter and 1⁄4 cup of the herb sauce. Continue to cook until the prawns have cooked through, 3 to 5 more minutes. Taste the sauce, and when the sting of the alcohol has mellowed and the sauce has condensed slightly, it’s ready. Serve the prawns with more herb sauce on the side.