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
Melt butter & oil in a large, deep frying pan over medium-high heat. Add garlic & chili. Cook for 1 minute or until fragrant. Add prawns. Cook, stirring occasionally, for 2 -3mins or until prawns are pink.
Stir in tomato & parsley. Serve with lemon wedges & Mexican quinoa salad.
Serving suggestions- add roquett or spinach for some greens or use rice or couscous instead of the quinoa salad.