Peel & Eat Spot Prawns



Peel & Eat Spot Prawns
  • 30 ml olive oil
  • 6 cloves garlic, sliced
  • 30 fresh spot prawns (heads removed and deveined if desired)
  • .5 lb butter
  • zest and juice of 6 lemons
  • 200 ml white wine
  • 20 g chopped parsley
  1. Cook garlic in olive oil on medium heat for 30 seconds until garlic is fragrant. Add prawns, butter, lemon zest and juice and white wine. Toss and allow to cook for 2.5 minutes until prawns turn bright pink. Garnish with parsley. Enjoy!