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Garlic Prawns with Sherry

A simple preparation leads to a sublime presentation: rosy pink shrimp are quickly sautéed in garlic and olive oil, then fragrant sherry is added just as they finish cooking. Have fun with this, as different sherries will slightly alter the taste. Serve as a starter, or as a main course in a large portion — we like to serve the luscious little morsels with a big salad and toasted semolina bread. Easy and elegant!

Garlic Prawns with Sherry

4 tbs. olive oil
3 garlic cloves, thinly sliced
1 lb. large prawns, uncooked, shelled and deveined
4 tbs. dry sherry
handful parsley, chopped

Heat the olive oil in a large frying pan.Tip in the garlic slices and cook for a few seconds. Stir in the prawns and cook for a couple of minutes, until just turning pink. Add the sherry and cook for a few more minutes, until the prawns are done. Sprinkle with parsley before serving.

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