What makes a gambas pil pil truly outstanding?
I wonder if anyone knows what separates a great prawn pil pil from a merely good one?
Bang-on freshness of the prawns, a decent olive oil. And a cook who knows exactly what s/he is doing with the pan.
Oh, and time and place. A great gambas pil pil needs to be eaten on a warm summer evening overlooking the sea. I note your location in the profile - best ever was in your part of the world in Fuengirola some years back.