Scampi Alla Fireman Chef(Makes 8 First-Course Servings)

• 1 1/2 lb. large prawns, peeled and deveined (about 16)
• 1/3 c. clarified butter
• 4 Tbsp. minced garlic
• 6 green onions, thinly sliced
• 1/4 c. dry white wine
• juice of 1 lemon (about 2 Tbsp.)
• 8 large sprigs parsley, finely chopped
• salt and freshly ground pepper to taste
• lemon slices and parsley sprigs, for garnish

1. Rinse prawns and set aside.
2. Heat clarified butter in a large skillet over medium heat. Cook garlic 1 to 2 minutes or until softened but not brown. Add prawns, green onions, wine and lemon juice. Cook until prawns turn pink and firm, 1 to 2 minutes on each side.
3. Do not overcook.
4. Just before serving, add chopped parsley and season with salt and pepper. Serve on individual shell shaped or small gratin dishes, garnished with slice of lemon and fresh parsley sprig.

prawns, butter, garlic, green onions, white wine, lemon, parsley, salt, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395487 (may not work)