Garlic prawns

1 cup olive oil
10 small cloves garlic, peeled and finely chopped
Salt and freshly ground black pepper
24 medium green prawns (about 1 kg)
2/3 cup white wine
1 tablespoon lemon or lime juice
1/3 cup chopped fresh parsley

1. Combine the olive oil, garlic and salt and pepper in a medium bowl. Peel and devein the prawns, leaving the tails intact, and add to the garlic and oil mixture. Stir well to coat the prawns. Cover with a lid or plastic wrap and refrigerate overnight.

2. The next day, preheat the oven to 220°C. Arrange the prawns in a single layer in an ovenproof dish or divide the prawns equally among four individual ovenproof bowls. Add the white wine and lemon or lime juice to the marinade and whisk well to combine. Pour the mixture over the prawns and season to taste with salt and pepper.

3. Cover the dish or bowls with foil and bake in the preheated oven for 8 minutes, or until the prawns are cooked. Sprinkle with parsley and serve with fresh, crusty bread.