Preparation

• Wash the prawns thoroughly with fresh water, eliminate the shell and the black filament on the back, keep the head and the tail.
• Dry them with blotting paper. Wrap a slice of ham around each prawn and use a rosemary branch as a spit (without some of its needles) to stick into them three at a time.
• Peel and press the garlic, fry it in a pan with 4 spoons of oil, then take it off and add the prawns.
• Cook at high flame for 4 minutes, spreading the wine over them and turning them on both sides.
• Put some salt, pepper, and a generous amount of minced parsley.