Roger's Scampigarlic, main dish, seafood 1 lb large prawns 4 tablespoon sweet butter 1/4 cup olive oil 5 cloves fresh garlic, minced 1/8 teaspoon each sweet basil, oregano 1 juice of 1 lemon 1 salt and pepper to taste 1/4 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. |
