These succulent garlic prawns in butter sauce are a simple extravagance.
2 pounds extra large prawns, peeled and deveined
1/2 cup butter, divided use
4 large cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Heat a large skillet over medium-high heat. Melt 2 tablespoons butter and when foam subsides, sauté prawns for 2 minutes, or until just pink.
Add garlic, tossing quickly, so as not to burn. Add remaining butter and stir until melted. Season with salt, pepper and lemon juice.
Remove from heat and garnish with parsley. Serve immediately.
Makes 4 servings.