|1½ kilograms||Large king prawns; (weighed in shells)|
|2 tablespoons||Olive oil|
|2||Cloves garlic; peeled and crushed|
|2 teaspoons||Balsamic vinegar; (2 to 3)|
|¼ cup||Chopped fresh parsley|
|Salt and freshly milled black pepper|
|1||Butter lettuce; washed and|
|; separated into|
|Crusty Italian bread rolls for serving|
Peel and de-vein the prawns, leaving the tail section attached. Put them into a suitable dish then cover and refrigerate until ready to cook.
Heat oil and butter in a large frypan, add prawns and crushed garlic and cook over a medium heat for about 2 minutes, turning once or twice to cook prawns evenly (keep heat low so prawns are moist). Sprinkle over the lemon juice and balsamic vinegar then add the parsley. Season lightly with salt and plenty of freshly milled black pepper. Serve prawns and all the juices from the frypan on a big platter on a bed of butter lettuce. Accompany with extra lemon wedges and crusty warm bread rolls to mop up the delicious juices. Serves 6 to 8.
Converted by MC_Buster.
Per serving: 502 Calories (kcal); 52g Total Fat; (87% calories from fat); 4g Protein; 14g Carbohydrate; 66mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; ½ Fruit; 10 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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