Pepper prawns with garlic sauce

Put the oil in a bowl and squeeze the lemon above it. Stir in the pepper strips, 1 clove of garlic and generous lemon pepper. Dab the giant shrimps dry with kitchen paper and scoop them unpeeled through the marinade. If you prefer not to peel at the table, you can also peel them and remove them from the intestines by removing the marinade. Let the tail sit, because you can later grab the grilled shrimp to dipping. Cover the dish and marinate the shrimp for at least 30 minutes in the refrigerator. Mix the mayonnaise in a bowl with the crème fraiche and the remaining garlic and keep it covered at room temperature.

Remove the king prawns from the marinade and grill them on a greased griddle over hot heat for 3-5 minutes (grilling too long will make them tough or mushy); times the shrimp occasionally. Place the giant shrimps on a bowl with the bowl of garlic sauce on top. Put also containers with water and a slice of lemon on the table to rinse your hands in, and a bowl for the remains of the peeling.