So this was something simple and delicious. Wanted some gambas, wanted a salad, so this happened. I actually show two versions here. The original is above, which was made with chopped cashews. The other one I tried with just a sprinkle of toasted sesame seeds. Both were great. And it’s fast and easy. This is just for one person, so just up the quantity for mre.

Ingredients and instructions below…

• 8-10 prawns
• 3-4 tbsp olive oil
• 5 garlic cloves, thinly sliced
• handful of toasted cashews, chopped
• wilted baby spinach leaves
• salt and pepper
• 1/4 cup fino sherry
• splash of sherry vinegar

Peel and clean prawns (leave tails on if you like). Heat up the olive oil to medium heat in a small pan, add the garlic and cashews, stir around, and when the garlic is nice and toasted, toss in the gambas. They will only take a minute or two to cook through. Then quickly add the sherry, stir it up, add a splash of sherry vinegar, some salt and pepper to taste, and that’s it. Tip it all over some wilted baby spinach leaves and there you go.

Variations: you could also add some pimentón to the mix when you are sautéeing the garlic. Or leave out the cashews and top with toasted sesame seeds.

Wilted spinach leaves: I just do this in the microwave, place the leaves in a bowl and nuke ’em on medium for about 20 seconds, then toss and do it again if I want them softer.