Slice your ciabatta bread and toast it.
Cut your chilli in half lengthways, remove seeds and finely chop.
Pull the heads off the prawns and peel, leaving the tails intact. Cut along the back of each prawn and discard the dark vein. Rinse the prawns in cold running water and pat dry with paper towel.
Heat the oil in your pans or flameproof casserole dish until fairly hot, then add the garlic and fry for 30 seconds.
Add the prawns, chilli, paprika, salt and pepper. Fry for 2-3 minutes, stirring constantly, until the prawns turn pink and begin to curl.
Remove the prawns from the pan, and place them in a warmed bowl with wooden cocktail sticks to spear. Garish with the chopped parsley and lemon wedges.
Finely, melt the butter in the pan with the garlic, chilli, and oil. When melted, place the toasted ciabatta in the pan to soak up all the flavours and then serve.