Shannyn’s Tiger Prawns

Garlic Shrimp

Ingredients:
tiger prawns
(Black, or other large juicy good quality shrimp/prawns peeled, de-veined.)
1 olive oil
6 large garlic cloves sliced thin
1 shallot chopped fine
4 stalks parsley flat, chopped very fine
1 sea salt
1 lemon
freshly ground black pepper

Directions:

1. Heat the oil on a high heat and add the shallots, allow them to cook for about 30 seconds.
2. Add the garlic and cook for a further 30 seconds.
3. Add the prawns, cook for about one minute on each side. They are cooked when they turn from black/grey to pink.
make sure they are cooked through, you can either eat one (my preferred way to check!) or check the thickest part, the
back area to make sure the pink colour goes all the way through.
4. Squeeze the lemon juice into the pan to deglaze, mix through.
5. Add the parsley, salt and pepper. Check for seasoning and serve straight away.

1 loaf fresh Italian bread, sliced
1⁄2 cup extra virgin olive oil
2 -3 teaspoons dark aged balsamic vinegar
fresh basil leaf, chiffonade (optional)

NOTE: Play around a little bit with the olive oil/balsamic vinegar proportions. There should however always be more olive oil than vinegar.
Slice up bread into appetizer sizes and place on a platter.
In a pretty shallow bowl or plate, pour the olive oil then drizzle the balsamic vinegar around and across the pool of olive oil.
Garnish with fresh basil leaves, if desired.
Take a piece of the bread and lightly dunk into the mixture. Take a bite!
Now the Roman gods are happy and you should be, too!