ベビーほうれん草を添えた黄金色のエビソテー

Instructions:

1. 
   1 Prepare the Ingredients

   • Rinse the prawns thoroughly and pat them dry with a clean towel. Mince the garlic finely and squeeze the lemon to extract its juice.
2. 
   2 Infuse the Oil

   • Warm the olive oil in a large frying pan over a medium heat. Add the minced garlic and stir for about one minute until its aroma fills the kitchen, taking care not to burn it.
3. 
   3 Sauté the Prawns

   • Place the prawns into the pan and season them with salt and black pepper. Allow the prawns to cook for two to three minutes per side until they turn a lovely pink and are just cooked through.
4. 
   4 Wilt the Spinach

   • Reduce the heat to low and add the baby spinach gradually. Stir gently for around two minutes until the leaves soften and begin to wilt without losing their vibrant green colour.
5. 
   5 Final Touches

   • Drizzle the fresh lemon juice over the contents of the pan, giving one last gentle toss to blend the flavours. Serve the dish hot for the best taste experience.