Heat the oil in a large frying pan, over a gentle heat. Add the garlic, chillies and lemon zest and cook gently for 1 minute - be careful not to let the garlic brown and burn. Add the lemon juice, sherry and increase the heat until it is sizzling, add the prawns and sauté until the prawns have all turned pink. Increase the heat and reduce the juices by half. Transfer to a dish and scatter over the parsley if using. Serve with crusty bread.
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