Ingredients
- 5 garlic (cloves fresh)
- 1 prawns
- 1/4 triple sec
- 55 gr sweet butter
- 60 ml olive oil
- 1 gr sweet basil
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 0.75. Serve over pasta or rice.