For Pine Nut Picada

• 6 tbsp extra virgin olive oil, divided
• ¼ cup day-old bread, cubed (country bread suggested)
• ½ tsp pimenton (smoked, hot paprika)
• 2 garlic cloves, smashed
• ¼ cup parsley leaves
• ¼ cup cilantro leaves
• 1 tbsp toasted pine nuts
• salt to taste

For Gambas

• 8 (12 count per lb) head-on prawns, peeled & deveined
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, sliced
• ½ tsp chili flakes
• ½ cup shrimp or seafood stock
• 2 tbsp Pine Nut Picada (see recipe above)
• salt & pepper to taste

To Serve

• grilled or toasted bread

Make Picada

1. in a medium size cast iron skillet add 4 tbsp of olive oil. Add the bread and fry until golden on all sides, about 2-3 minutes
2. Remove bread from oil into a bowl and sprinkle the pimenton and toss. The residual heat will toast the spice. Toss for about 2 minutes and set aside
3. In a food processor, combine the remaining olive oil, the smashed garlic, parsley, cilantro and toasted pine nuts. Begin to pulse the mixture into a coarse meal. Season to taste and set aside

Sauté Gambas

1. Season both sides of the prawns with salt and pepper
2. In a skillet over medium heat, add 1 tbsp olive oil, the sliced garlic and chili flakes. Toast lightly for 2 minutes
3. Place the prawns into the skillet with 2 tbsp pf the Pine Nut Picada and the shrimp or seafood stock
4. Bring to a boil over medium-high heat. Cook the bottom sides of the prawns until pink, about 2 minutes
5. Flip and cook an additional minute, until the entire prawn is cooked through
6. Remove prawns to a plate and set aside for serving
7. Heat and reduce the sauce until slightly thickened, about 2 minutes

To Serve

1. Pour sauce over prawns and serve with crusty, grilled or toasted bread. Enjoy immediately