It is a dish that I love to order in a restaurant in Barcelona, which is famous for Galicia cuisine (north-western Spain).
Slow-cook (so in a very low heat) lots of sliced garlic and one chilli in a generous amount of olive oil (not extra-virgin), then raise up the heat and saute some fresh prawns (pre-salted) until they're about half-way done. Put the prawns in a cray dish and carefully pour in the hot oil until it cover the prawns so that the heat continues do the cooking. By the time we dig in, the prawns will be perfectly done!
My dearest friends, I am now going to New Jersey and will be back after Easter. Happy Easter to you *hug*