- 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.