Rinse prawns under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein, leaving tails on or off as preferred. Place prawns in a bowl and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss to coat.

Olive oil & aromatics

Infuse oil

In a wide skillet (10–12 inch) set over medium-low heat, add 1/4 cup extra virgin olive oil. Add the thinly sliced garlic and the minced shallot. Cook gently, stirring frequently, for 2–3 minutes until the garlic is soft and just starting to color at the edges but not brown — you want a fragrant infused oil.

Add herbs & spice

Add 1 tablespoon fresh thyme leaves (or 1/2 tsp dried) and 1/4 tsp red pepper flakes to the oil. Stir and cook for 20–30 seconds to bloom the aromatics.

Cook prawns

Increase heat to medium-high. Add the seasoned prawns in a single layer to the skillet. Cook undisturbed for 1.5–2 minutes until the underside turns pink and opaque. Flip the prawns and cook for another 1–1.5 minutes until cooked through but still tender (internal color opaque and firm). Total cooking time depends on prawn size — do not overcook.

Finishing & garnish

Finish with lemon & herbs

Remove the skillet from the heat. Immediately stir in 2 tablespoons fresh lemon juice and 1/2 tablespoon lemon zest to the warm oil and prawns so the citrus melds with the oil. Add 2 tablespoons chopped parsley and drizzle 1 teaspoon extra olive oil over the top. Taste and sprinkle flaky sea salt (about 1/4 tsp) as needed.

Let the prawns rest in the warm oil for 1–2 minutes so flavors marry. Transfer to a warm serving dish, spooning the fragrant oil over the prawns.

Optional serving

Serve immediately with crusty bread to soak up the flavored oil and/or a simple green salad. If serving family-style, pass extra lemon wedges at the table.