For many years, my favourite dish in Spain has been 'Prawn / Gambas Pil-Pil'. You can't beat sitting in a good restaurant, or even better in a chiringuito with a sizzling dish of king prawns in a delicious pil-pil sauce. Wonderful!

Granted, I am no Gordon Ramsey, but I can boil an egg and make toast, so why is it so difficult for me to cook king prawns, oil, garlic and chilli to create anything that tastes even half way decent?.

I am appealing to the YourMarbella community to teach me how to make a truly great prawn pil-pil, like they make at Mistral Beach and Alfredo's in San Pedro.

I will await your advice!

Cheers

Christian