• 8 jumbo prawns, peeled and deveined, tails-on
  • Salt and pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons chopped fresh oregano
  • 3 tablespoons EVOO Extra Virgin Olive Oil, divided
  • 8 slices Serrano ham
  • 1 lemon, cut into wedges

Season prawns with salt, pepper, paprika and oregano. Drizzle with about 1 tablespoon EVOO and toss to coat. Wrap a slice of ham around each prawn.

Heat a skillet over medium-high heat with remaining 2 tablespoons EVOO. Add ham-wrapped prawns to the hot pan in a single layer. Sear until golden brown and cooked through, about 3 minutes per side.

Serve the prawns with the lemon wedges alongside.