Remove the head and the shell of the prawn but leave the final part of the tail.
Using a small knife, make an incision along the body of the prawn so you can remove the black vein that runs down the middle.
Once the prawns are deveined, rinse them under cold water and dry them with kitchen paper.
Heat two tablespoons of olive oil in a frying pan over a medium heat. Add the garlic but be careful to remove it before it goes brown, you are simply flavouring the oil with it.
Add the prawns and leave them to cook for 2 or 3 minutes, turning them on both sides.
Season with salt and drizzle over the wine, letting it evaporate from the pan as you go. Be careful with splatters when you pour in the wine, particularly if the frying pan is piping hot.
Add the parsley and remove from the heat.
There should be just enough cooking liquid in the pan to pour over the prawns, before serving.