Camerones al ajillo
(prawns in brown garlic-chili butter)
12 heads-on prawns (u-10's or u12's are fine)
1/4 # chilled sweet butter
1t smoked pimenton powder
2T brown garlic (lightly brown in olive oil taking care not to burn)
poaching liquor or court boullion
begin by rinsing shrimp in salted water and letting rest in fridge. heat court boullion or poaching liquid till boiling point, reduce to a murmur. (boullion can be stock based or just water infused with thyme, peppercorns, celery, garlic, coriander seeds, salt like pasta water. place chilled shrimp in hot water bath for 4 minutes, no more, remove and chill in ice till cold. reserve poaching bath straining out particles. chill then freeze for the next time.
melt butter in a sautee pan, add chili powder and garlic till foamy but not browning. add shrimp, toss once till flesh is firm. remove from heat and serve over toast, pouring butter over shrimp and bread.