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By bluemoon downunder on February 3, 2006
"Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) tells us that "As soon as the first warm sunshine comes after winter and the restaurants start to put tables outside, this is their star dish.... As with most prawn dishes, you should start with the largest, freshest prawns you can buy. Fresh..."
Prep Time: 5 mins
Total Time: 25 mins