1 lb prawns (0.45 kg)
1/4 tsp salt (1 mL)
1/4 tsp black pepper (1 mL)
1 tbsp butter (15 mL)
1 tbsp olive oil (15 mL)
2 tsp crushed garlic, bottled kind, OR (10 mL)
1/4 cup dry white wine (60 mL)
1/2 tsp dried parsley (2 mL)
1 tsp lemon juice, OR to taste (5 mL)
Remove shells and tails of prawns. Cut down the middle of the back of the prawns with a sharp, serrated knife and remove the black vein with the tip of the knife. Rinse prawns and place in colander over bowl to drain while getting them all ready. Pat prawns dry with paper towels.
Sprinkle prawns with the salt and pepper and toss to coat.
In nonstick frying pan, over medium heat, in butter and olive oil, cook garlic until barely turning light brown. Add the prepared prawns and let cook undisturbed for 1 minute. Turn prawns over. Add the white wine and parsley. Cover pan and cook until prawns are done…about 3 more minutes….stirring about once or twice during that time. Add lemon juice to the sauce, stir and season with salt and pepper, to taste. Serve right away.