Wash the prawns and pat dry. Place in a bowl or deep plate with the herbs, the sliced garlic cloves, half a teaspoon of chili powder and a tablespoon of olive oil.
Heat 3 tablespoons of olive oil in a pan and add the prawns with the marinade. Sauté briefly on both sides over high heat. The gray-blue raw shrimp turn red very quickly, which means they are cooked through. Take out immediately, otherwise they will be tough.
Place on a plate with oil and herbs, garnish with lemon wedges, lightly salt and pepper and serve with crunchy white bread.
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