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1 pound whole ridgeback prawns
2 cloves garlic chopped
1 shallot, chopped
4 oz white wine ( serve remainder of wine with dinner)
2 oz unsalted butter
salt and pepper
a few lemon slices
1 tsp olive oil
Heat large skillet to medium hot, add oil, wait 1 minute, then add shallots and garlic.
Add whole prawns and sauté 1 minute.
Add wine and sauté till prawns are pinkish-red, about 3 minutes.
Remove prawns and reduce wine by half. Lower heat and add butter, salt and pepper to taste.
Pour over prawns and garnish with lemon slices...oh yeah! Finger lickin' good!