Heat the olive oil in 8 or 9 inch non-stick skillet over medium-high heat. Season the prawns with salt and add to the skillet. Cook 2 minutes per side, then remove and set aside. Add the garlic and chili pepper to the skillet and cook 30 seconds. Add the beer and reduce by half. Return the prawns to the skillet and cook, turning occasionally, until just cooked through, about 2 minutes more. Divide prawns among 2 plates, spoon pan juices over top, sprinkle with parsley or cilantro and serve.
Note: To make a cooling dip for the prawns. Mix a 1/4 cup of Hellmann’s mayonnaise with 1 Tbsp. chopped cilantro and fresh lime juice to taste.