We recently took a short break to Cambridge and on the last evening of our stay we were notified by the COVID 19 “test and trace” app that we needed to self-isolate for 10 days. This gave us the opportunity to use up the contents of our small freezer as we would not be able to shop. We found some large prawns and we decided to cook them on skewers on the griddle rather than our “go to” method; poaching in garlicky olive oil (al ajillo). We marinated the prawns in lots of minced garlic and AOVE and used an iron griddle.
In Conil we have had brochetas de Gambas Blancas a la plancha at Tasca de Juan which is the inspiration for this dish.
