skillet spot prawns with garlic and spanish paprika

Cook freshly harvested, sweet Santa Barbara head-on spot prawns over hot coals livened with aromatics and pimentòn.

1 cup extra-virgin olive oil
12 garlic cloves, minced (about 1 tablespoon)
2 tablespoons fresh rosemary leaves
1 tablespoon hot spanish paprika (such as chiquilín pimentón picante) (see note)
3/4 teaspoon kosher salt
12 fresh, head-on, 3- to 4-inch spot prawns (about 1 pound)
2 lemons, cut into 3 wedges each, seeded, and divided
finely chopped fresh herbs, such as parsley, chives, and dill
crusty sourdough bread, toasted, for serving

Preheat oven to 500°F. Heat a 10-inch cast-iron skillet over low for 3 to 5 minutes; add oil, garlic, rosemary, paprika, and salt, and stir to combine. Cook, stirring constantly, until warmed and aromatic, 1 to 2 minutes. Place prawns in a single layer in skillet. (Arrange prawns facing in the same direction to make flipping them during roasting quick and easy.) Squeeze 3 lemon wedges over prawns; nestle juiced lemon wedges into skillet.
Transfer skillet to preheated oven, and roast 3 minutes. Remove skillet from oven, and flip prawns; return skillet to oven. Cook until prawns are bright red and flesh is opaque, about 3 minutes. (Begin checking prawns for doneness at 2 minutes.)
Remove skillet from oven, and garnish prawns with fresh herbs. Serve with toasted sourdough bread and remaining 3 lemon wedges.

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