Serves 4.

Ingredients:

12–15 raw, medium-sized prawns

5 slices prosciutto (very thinly sliced prosciutto di parma is best)

Olive oil

Preparation:

1. It’s best if you buy the already cleaned prawns because they leave the tail, but get rid of the nasty stuff. If you didn’t, then clean the prawns and try to leave the tails on (they’ll give you something to hold on to).

2. Tear the prosciutto into little strips and wrap the prawns like you would a mummy. Try not to overlap too much.

3. Put a pan on medium-high heat and add just a few drops of olive oil.

4. Lay the wrapped prawns in the pan to sizzle. You want the prosciutto to get a little crisp before you take them out.

5. Eat.

Throwing some flour on your face before emerging with the no-bake cheesecake is one way to look like an impressive chef without much work. But this is a recipe where no ruse is needed—a recipe so simple and delicious, it almost feels wrong. I have the Cave Singers’ Derek Fudesco to thank for the praise I guiltily garnered for his recipe for Prosciutto Prawns. A perfect dish for those summer nights that call for a little something fancy without much time spent hovering over the stove top, these babies take only about 20 minutes to make.

The juicy, crispy (two-) bite-size results are delicious enough to eat alone, but I opted to serve the mummified prawns atop a pile of pasta tossed with a little garlic, Salumi salami, fresh chopped Roma tomatoes, and basil. We washed it all down with tinto de verano (translated: “wine of the summer”), which is equal parts red wine and a citrus sparkling water or soda, and ate raspberries with fresh, hand-whipped cream for dessert. My only advice: While it’s a charming touch, whipping cream by hand takes way too much time away from drinking. Use a mixer.

Are you a musician? Do you have a favorite recipe? Send it to apecknold@seattleweekly.com, and if we like it, we might just print it.