- 8 jumbo prawns, peeled and deveined, tails-on
- Salt and pepper
- 2 teaspoons smoked paprika
- 2 teaspoons chopped fresh oregano
- 3 tablespoons extra virgin olive oil (EVOO), divided
- 8 slices serrano ham
- 1 lemon, cut into wedges
Season the 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 the remaining 2 tablespoons EVOO. Add the 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.