Prawns in Garlic Butter

For the garlic butter:

• 1 bulb of garlic, peeled
  


• loads of chopped parsley ( buy it frozen to save time, if you like)



• 125g butter, at room temp.



• a tiny drop of red wine



• a drop of olive oil



• salt and pepper

Whiz all together in a food processor. Spoon onto some film and roll into a 'sausage'. Freeze until needed. It's dead handy to have in the freezer and can be used in loads of recipés. ( I use it for my prawns in garlic butter or sliced, from frozen, over beef cooked on the bone over the barbeque/open fire)
Peel 1 kilo of (cooked) prawns and heat a large pan. Melt some garlic butter and add prawns. Heat quickly, add a little more butter, some freshly-ground pepper and a little freshly-squeezed lemon juice. Sprinkle some chopped flat-leaf parsley on top. Serve with lots of crusty bread and some dry white wine (Muscadet is perfect) as a starter/light lunch.

Alternatively, place 6/12 prawns in escargot dishes (1 in each hole) put a little garlic butter on top. Sprinkle some breadcrumbs/parmesan cheese on top and bake in a hot oven until bubbling.

Bon appétit Britt......enjoy!