WHAT SAUC-E-RY IS THIS?!
There's magic in that olive oil I tell you. Having had tonnes of roasted garlic soaked in it for 2 days before being used to cook this "Gambas", it carried a light yet distinct flavour and a rounder, unusually creamy consistency, plus a smidgen of heat from some South American chilli spice.
Even after we had eaten all the prawns (which by the way, were super sweet and fresh as @olacocinadelmar gets their prawns delivered twice a day from a local supplier), we were dunking our complimentary crisp-crusted bread in that fragrant oil. And when those ran out, we actually asked for more.
Yes, it is pricey but this "Gambas" is prepared in a unique way which gives it a taste unlike the many others I've had. So, it's worth a try.