Ingredients
100g butter, chopped
2 tablespoons olive oil
3 garlic cloves, thinly sliced
3 red chilies, thinly sliced
1kg medium green king prawns, peeled (tails intact), de-veined
1 medium tomato, de-seeded, finely chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
Lemon wedges, to serve
1 Lg Tub of Mexican quinoa salad from the Herdsman kitchen back wall