Mezzancolli al Cognac

• 1 1/2 pounds large prawns or medium langoustines, unshelled
• 1/2 cup extra-virgin olive oil
• Fine sea salt
• 1 cup dry white wine
• 1 cup Cognac
• Juice of 1 large lemon
• Freshly ground pepper

1. Rinse the prawns and dry them on absorbent paper towels.
2. Heat the oil in a very large terra-cotta or enameled cast-iron casserole and, over a lively flame, saute the prawns, tossing them about in the oil until their shells turn angry red and are beautifully browned, 5 or 6 minutes.
3. Salt them generously, adding the wine and the Cognac, letting the prawns drink in all the bubbling liquids for 2 to 3 minutes, depending on the size of the prawns.
4. Remove from the flame and give the prawns a benediction of lemon juice and generous grindings of pepper before presenting them, in their casserole, with jugs of cold white wine.

prawns, extravirgin olive oil, salt, white wine, cognac, lemon, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/mezzancolli-al-cognac-391000 (may not work)