Serves:

Ingredients:

--------- STEP ONE ---------
Lemon wedges
--------- STEP TWO ---------
1 To 3 Tablespoons butter
2 tb Parsley; chopped
1/2 Lemon; juiced
3/4 c Sauterne; or dry white wine
8 To 10 large prawns;*
2 To 3 green onions; chopped
1 Clove of garlic; minced
2 To 3 Tablespoons olive oil
Parsley sprigs

Method:

Heat oil in large frypan over medium flame.
Saute` garlic and onions until tender.
Add prawns and saute` until pink, approximately 3 minutes.
Add remaining ingredients, butter last.
Stir briefly to give sauce a creamy appearance.
Remove to warmed au gratin dishes and garnish with lemon and parsley.