Pull the heads off the prawns and peel, leaving the tails intact. Cut along the length of the
back of each prawn and remove and discard the dark vein. Rinse and pat dry.
Heat the olive oil in a large, heavy-based frying pan. Add the prawns and cook over medium heat,
stirring occasionally, for 2-3 minutes or until they have turned pink. Add the sherry and season to
taste with cayenne, salt and pepper.
Tip the contents of the frying pan onto a serving platter. Impale each prawn with a wooden
cocktail stick and serve.