Tiger Prawns

By cndrela13

CostCo had some gorgeous Black Tiger Prawns last week. I got 16 of them, which was just slightly over a pound. I knew that I didn’t want to fuss with them very much, and I wanted them to retain their natural sweetness and succulence. So, I prepared them very simply. Easy, quick and delicious – what more could you want in a meal. I served these as an accompaniment to tri-tip steak. They were devoured quite quickly.

Ingredients

• 1 lb. tiger prawns – deveined, shelled, tail off
• 1 Tbls olive oil
• 1 Tbls butter
• 1 garlic clove, crushed
• Lawry’s Seasoning Salt
• Fresh Lime juice

Preparation

Step 1

Clean and rinse the shrimp; pat dry. Lightly sprinkle one side of the shrimp with the seasoning salt.

Heat a nonstick skillet; add olive oil, butter and garlic.

Place shrimp, seasoned side down, in skillet. Lightly sprinkle other side of shrimp with the seasoning salt.

Cook until shrimp begin to turn pink, should only take a couple of minutes. Turn and cook other side. Be careful not to overcook, otherwise the shrimp will be tough and chewy.

Squeeze ½ a lime over the shrimp just before removing from the pan. Place shrimp in serving dish, pour pan juices over all and enjoy.