1 lb large prawns
4 tablespoon sweet butter
1/4 cup olive oil
5 cloves fresh garlic, minced
1/8 teaspoon each sweet basil, oregano
1 juice of 1 lemon
1 salt and pepper to taste
1/4 cup triple sec or cointreau
Shell and devein prawns; rinse and drain. Melt butter in medium skillet; add olive oil, garlic, basil and oregano and lemon juice. Saute for 1 minute. Add prawns and cook until pink. Add salt and pepper and Triple Sec and cook on high until liquid is reduced by 3/4. Serve over pasta or rice.
