Scampi Style Spot Prawns

Cut off head and peel off shell, cut out vein on the back of prawn.

4 cloves of garlic minced.

2-oz butter melted.

Sea-salt and ground pepper to taste.

Toss it all in your favorite pan.

Saute in hot skillet quickly (2 minutes). Serve with fresh asparagus and fingerling potatoes and a nice dry Chardonnay.

This entry was posted on Monday, April 7th, 2008 at 11:19 am and is filed under KAPS Features. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.