Gambas al Ajillo is a classic Spanish cuisine often served as a tapas. It is commonly prepared with prawns sauteed in olive oil, bay leaves, dried chilli and cloves of delectable garlic. Here, I create a variation using black garlic. The soft, mellow molasses-like richness of the black garlic contrasts with the succulent savoury prawns, giving this popular dish a new twist. 
For a comparison of both flavours at the same time, I have this black and white garlic version.
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