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Ingredients
  • 400g cooked peeled prawns
  • subheading: For the marinade:
  • 4 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 cloves garlic, crushed
  • ½ red chilli, deseeded and finely chopped
  • 2 tbsp lemon juice
  • 4 tbsp freshly chopped flat-leaf parsley
  • Salt and freshly ground black pepper
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