6 – 8 each jumbo prawns, shell-on, split down the back
3 cloves garlic, crushed
1 lime, juiced
½ teaspoon lime zest
3 tablespoons butter, softened
½ teaspoon cracked black pepper
1 tablespoon cilantro, chopped
2 tablespoons white wine or chicken stock
1 shallot, fine chopped
In a heavy sauté pan over medium-high heat, place garlic, shallots and ½ of the butter. Bring to temperature and add the shrimp, shell-side up. Cook for 1 ½ minutes and turn. Add lime juice and wine and cook for an additional 1 ½ minutes. Add the cilantro, remaining butter, black pepper and lime zest and cook until the butter melts (don’t let butter boil).
Serve immediately over steamed white rice.