Ingredients

• 12 large prawns or jumbo shrimp, tail on and deveined
• 4 cloves garlic, finely chopped
• 1 lemon, juiced
• 1 stem fresh oregano or marjoram, leaves stripped and finely chopped
• EVOO, for drizzling
• Hot sauce, such as Tabasco
• Fat handful fresh flat-leaf parsley leaves, chopped
• Salt and freshly ground black pepper
• 12 slices Serrano ham
• Olive oil, for sauteing
• 1/2 cup dry sherry
• 2 tablespoons butter

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Instructions

1. Toss the shrimp with the garlic, half of the lemon juice, the oregano, a fat drizzle of EVOO, a few shakes hot sauce, the parsley and some salt and pepper. Wrap each shrimp in a slice of ham.
2. Drizzle some olive oil in a large skillet and heat over medium-high to high heat. Add the shrimp and cook until the ham is brown and crisp and the shrimp are firm and pink at the ends. Remove the shrimp to a platter. Pour the sherry in the pan, swirl, then add the butter and the remaining lemon juice, and swirl to gloss the sauce. Pour the sauce over the shrimp and serve.