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!