Recipe - Prawns With Lemon And Parsley

1 One half kg Large king prawns; (weighed
in shells)
2 tablespoon Olive oil
30 g Butter
2 Cloves garlic; peeled and
crushed
1 Lemon; juiced
2 teaspoon Balsamic vinegar; (2 to 3)
One fourth cup Chopped fresh parsley
Salt and freshly milled
black pepper
1 Butter lettuce; washed and
; separated into
; leaves
Crusty Italian bread rolls
for serving

Peel and devein 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; 1 One half Vegetable; One half Fruit;
10 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.