posted by Deborah 12-30-101 10:15 AM
Rosemary Sauteed Prawns
1 pound large prawns, with shells intact, head and etc. removed
4 cloves garlic
The night before serving, layer the prawns with lots of rosemary still on the branch. Heat olive oil, enough to cover the prawns, and pour over.
The next day, drain the prawns, saving the olive oil.
In a large pan, heat three tablespoons of the saved rosemary infused olive oil gently, add garlic, and cook until soft, remove if desired. Turn up the heat a little and cook the prawns with fresh rosemary leaves until done.
To be served by a handsome Belgium waiter who insists on constantly refilling your wine glass. Some bread to sop up the remaining juices doesn't hurt.
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