Prawns on a Loulé Salt Block


(Serves 4)

400g Quarteira prawns
dried parsley, to taste
dried thyme, to taste
dried rosemary, to taste
dried basil, to taste
1 Loulé salt block


Peel the prawns. Place the salt block in the oven at 200ºC. Once hot, take out of the oven and place on a wooden plank or board.
Arrange the dried herbs around the edges, place the prawns on the salt block and set fire to the herbs (the burning herbs will emit smoke that give fragrance to the prawns.)

Turn the prawns over and eat immediately, to prevent them from becoming too salty.

Chef: Bertílio Gomes
Livro: Algarve Mediterrânico

Maria Manuel Valagão, Vasco Célio, Bertílio Gomes