How to Prepare Carabineros

1. Prepare the Prawns

• Rinse the Carabineros gently under cold water and pat dry.

• Using your hands, carefully remove the shell from the tail section only, leaving the head and legs fully intact.

• Be gentle—the heads are delicate and packed with flavor.

2. Season Simply

• Drizzle the exposed tail meat lightly with olive oil.

• Sprinkle with a pinch of coarse sea salt to enhance the natural sweetness.

3. Grill Quickly

• Heat a grill or grill pan over high heat until very hot.

• Place the prawns on the grill, shell-side down.

• Grill for about 1–2 minutes per side, just until the tail meat turns opaque and slightly charred.
  Avoid overcooking—Carabineros are best when just barely cooked through.

4. Finish with Lemon

• Remove from the grill and transfer to a serving plate.

• Squeeze fresh lemon juice over the hot prawns to brighten the flavor.

Tips:

• Serve immediately to enjoy the contrast of sweet, juicy tail meat and rich, briny head juices.

• Don’t skip the heads—they’re a delicacy, often considered the best part!

• Pair with crusty bread and a crisp white wine or dry sherry.