Prawns Provencale
Baked butterflied prawns topped with garlic-herb breadcrumbs make an easy but impressive appetizer in Chef John’s prawns Provencale.
Preheat oven to 475 degrees F (245 degrees C).
Line a sheet pan with aluminum foil.
Brush with 1 tablespoon olive oil.
Carefully remove shells and legs of prawns; leave the tail attached.
To butterfly the prawns cut a slit with a small sharp knife lengthwise down the belly side of shrimp almost to the skin on the back.
Open out like a book.
Place chopped garlic large pinch kosher salt oregano and thyme in a mortar; pound and stir with a pestle a few seconds.
Add 1 tablespoon fresh parsley.
Pound and stir mixture until it turns into a paste 1 or 2 minutes.
Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic.