Recipe - Rogers Scampi

1 pound Large prawns
4 tablespoon Sweet butter
One fourth cup Olive oil
5 Cloves fresh garlic, minced
1/8 teaspoon Each sweet basil, oregano
Juice of 1 lemon
Salt and pepper to taste
One fourth cup Triple Sec or Cointreau

Shell and devein prawns; rinse and drain. Melt butter in medium skillet;
add olive oil, garlic, basil and oregano and lemon juice. Saute for 1
minute. Add prawns and cook until pink. Add salt and pepper and Triple Sec
and cook on high until liquid is reduced by 3/4. Serve over pasta or rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini