GARLIC PRAWNS WITH LEMON & HERBS

• 8 cloves fresh garlic
• 185ml (3/4 cup) Jingilli extra virgin olive oil
• 28 whole large green prawns
• 250ml (1 cup) dry white wine
• lemon threads
• 1tbs lemon juice
• 1tsp sea salt
• tbs finely chopped flat-leaf parsley
• tsp fresh thyme leaves

Finely chop garlic and combine with Jingilli olive oil and allow to stand overnight. Peel prawns by removing the head and then peel the shell away leaving the last segment intact. Turn each prawn over onto its back and cut along the belly side with a small sharp knife. Do not cut all the way through. Allow the flesh to still be attached at the top then butterfly the prawn open and remove the vein. In a large fying pan combine oil, garlic and wine. Use a zestor to remove the rind from the lemon and add the rind, juice and salt to the fying pan. Cook over a medium-heat until heated through 3-4 minutes. Add prawns and cook for 2-3 minutes or until the prawns become orange, turn prawns once with tongs. Add parsley and gently stir to combine before serving in individual bowls with crusty bread to soak up the delicious juices.