Start with fresh prawns from the Bay of Biscay. Of course, you’ll grill them with the heads on and in the shell.

Spray with Spanish extra-virgin olive oil.

Grill over the embers of an oak fire on a grill grate that can be raised or lowered to the precise millimeter. Season with coarse salt and grill until the shells are crusty and the prawns are a few degrees warmer in the center than sashimi.