Smokin' Red Hot Firehouse Prawns

Ingredients:

• 1/4 cup of extra virgin olive oil
• 2-4 large cloves of garlic, crushed
• 1/2 teaspoon of hot pepper flakes
• 1 pound of prawns, 15/20 count per pound
    peeled with tails left on and de-veined
• 1 teaspoon of smoked paprika
• 1 teaspoon of kosher salt or fine sea salt
• 1 shot of dry sherry - off duty
• 1 shot of brandy - off duty
• 2 tablespoons of unsalted butter,
   cut in small pieces, room temperature
• 1 loaf of crusty bread

Directions:

In a 10-12" frying pan, heat olive oil and crushed garlic over medium high. Add the chili flakes. As soon as the oil gets "smokin hot" add the prawns. Swirling the pan, cook the prawns until they just turn pink. Season with salt and paprika. Flambe carefully with sherry and brandy. Turn off heat. Stir in butter to thicken sauce. Serve immediately in a warmed baking dish with crusty bread for an appetizer.

Recipe credit: Captain John Fierro, Station 14, Sacramento City Fire Department, CA