Tagliatelle with mussels & crème fraîche

Ingredients

• 4 tbsp sunflower oil
• 4 garlic cloves, crushed
• 2 red chillies, deseeded and finely chopped
• ¼ tsp sea salt
• ½ tsp paprika
• 18 large fresh prawns in their shells (with the heads on if possible)
• mint relish (see 'Goes well with)

Directions

1. Mix the oil with the garlic, chilli, salt and paprika, then toss in the prawns. Marinate the prawns in the fridge for up to 1 day.
2. TO BARBECUE: Cook the prawns singly or thread 3 onto skewers to make portions. Barbecue for just a few mins each side until they turn from grey to pink. Serve with the mint relish (just tiny pots per portion), warm finger bowls with lime slices, napkins, and a bowl for the shells.