1 1/2 pounds large prawns or medium langoustines, unshelled
1/2 cup extra-virgin olive oil
Fine sea salt
1 cup dry white wine
1 cup Cognac
Juice of 1 large lemon
Freshly ground pepper
Steps:
Rinse the prawns and dry them on absorbent paper towels.
Heat the oil in a very large terra-cotta or enameled cast-iron casserole and, over a lively flame, sauté the prawns, tossing them about in the oil until their shells turn angry red and are beautifully browned, 5 or 6 minutes. Salt them generously, adding the wine and the Cognac, letting the prawns drink in all the bubbling liquids for 2 to 3 minutes, depending on the size of the prawns.
Remove from the flame and give the prawns a benediction of lemon juice and generous grindings of pepper before presenting them, in their casserole, with jugs of cold white wine.
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