Prawn marinade with Forvm Cabernet Sauvignon vinegar

Ingredients
5 prawns per person
a few spoonful’s of green or black olivada (olive paste) 
a couple of bay leaves
100 cl. of olive oil
20 cl. of Forvm Cabernet Sauvignon vinegar
2 cloves of garlic
Sal and pepper
and some parsley leaves

ELABORATION

1. First clean the prawns, remove the heads and intestines with the help of a knife.
2. Prepare the marinade with oil, bay leaf, whole garlic cloves, Forvm Cabernet Sauvignon vinegar, a little salt.
3. With a couple of minutes on the fire it will be enough and we will place the clean shrimp tails, frying for a minute and they will be done.
4. On the plate, dispose a spoonful of olivada, on top the prawn, a piece of confit garlic and a little parsley to give some freshness and colour.

Recipe thanks to Mary Herrera, chef from the Petit Bistro restaurant in Calafell!