Lyons ramekins set of 4 by Bia 150 ml each

I was given this recipe by my dear friend Diane Seed, who runs a wonderful cookery school in Rome and is the author of the definitive 100 Pasta Sauces. Take 500 gm of freshly peeled and veined prawns and divide into 6 ramekins, add half a clove of chopped garlic to each bowl with some crushed chili, drizzle with some olive oil and leave to marinade for at least two hours. Put into a preheated oven (250c) for 5 minutes. Serve immediately with hunks of brown bread.