Jumbo Prawns a la Plancha

Jumbo Prawns a la Plancha

20 whole jumbo praws, preferably with heads o (about 1 1/2 pouds)
3 tablespoos sherry viegar
4 garlic cloves, fiely sliced
1/4 cup olive oil
2 teaspoos dried chile flakes
Pich of kosher salt
1 lemo, thily sliced crosswise

Preparation:

Spread the prawns out in one layer in a large cazuela or ovenproof glass baking dish.Combine the sherry vinegar, garlic, olive oil, chile flakes, and salt. Mix well and pour over the prawns. Turn them over a few times in the marinade to coat well. Scatter the lemon slices on top. Cover with plastic wrap and refrigerate for 2 to 3 hours.Remove from the refrigerator a half hour before cooking and drain the prawns, reserving the marinade.Preheat a griddle or large saute pan to medium-high. Place half of the prawns on the hot griddle and drizzle half of the marinade on top. Cook for 3 to 4 minutes, turning them once or twice, until cooked through. Repeat with the remaining prawns and marinade. Serve immediately.