Prawns Sauteed with Garlic "Gambas A La Plancha"

This is a very simple preparation, something that will work great in my ramen bar idea. Essentially, just really great quality prawns sauteed on the plancha and served as is, in their shells, with maybe just a little bit of fresh lemon on the side. Prawns sauteed in garlic is one of those classic, simple dishes found all over the world. Especially in the Mediterranean, from the tapa bars of Spain to the Mezze tables of the Middle East. You can saute prawns or large shrimp in their shells, or you can peel them down to their tails, which makes them an easy finger food. Either way... 1 pound large prawns (14 to 18) 2 to 3 TB Extra Virgin Olive Oil 4 large cloves garlic, finely chopped or crushed 2 TB fresh lemon juice 1/2 cup coarsely chopped fresh cilantro 1 pinch fresh sea salt lemon wedges (for garnish) The prawns can be sauteed in their shells or peeled, depending on how you want to serve them. Sauteing in their shells keeps in a bit more flavor, but peeling the prawns make them much easier to eat. If peeling the prawns, leave the tails on and remove the dark vein. Heat the olive oil in a large cast iron, add the garlic and the prawns right on top of it. Cook the prawns over high heat for about a minute, until you see them starting to turn pink, then turn them over. Add the lemon juice and the chopped cilantro and cook another minute or so just until the prawns have turned pink all over. Exact cooking time depends on the size of the prawns. Sprinkle with a small amount of sea salt and serve the prawns with the lemon wedges and crusty bread. As the title says, it is best to cook the shrimp in/on the plancha if available. If not, use the thickest heaviest bottom sautee pan available. Key is to get the pan as hot as possible without burning the olive oil. It will help to sear the prawns and give them as much texture as possible. Personally, I prefer to cook the prawns in the shell, you are able to get a better sear on them, as well as mentioned above, all of the juices that would usually run out during the cooking will remain in the shells and be able to be enjoyed with the bread and lemon rather than be lost in the pan.