Fuller’S Herb Marinated Prawns

• 1 pound large raw prawns, shelled and cleaned
• 1 cup dry white wine
• Juice of 1/2 lemon
• 1/4 teaspoon red pepper flakes
• 4 cups water
• 1 Bay Leaf
• The Marinade:
• 2 teaspoons Fuller's Beaujolais Blend
• 2 fresh cloves of minced garlic
• Juice or one lemon
• 1/2 cup of virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Combine the first six ingredients in a 4-quart pot and bring to boil. Lower the heat; add the prawns and cook over medium high heat until opaque for about 3-4 minutes. Drain and cool the prawns.
2. In a large bowl combine the remaining ingredients for the marinade.
3. Mix well and add the cooked Prawns. Coat the prawns with the mixture. Cover the bowl and allow the prawns to marinate at least 3 hours in the refrigerator.
4. Serve as an appetizer with cherry tomatoes or serve on a bed of lettuce for lunch or a light dinner. Serves three as an entree. The recipe may easily be doubled.

prawns, white wine, lemon, ubc, water, bay leaf, marinade, garlic, lemon, virgin olive oil, ubc, pepper

Taken from www.epicurious.com/recipes/member/views/fuller-s-herb-marinated-prawns-1235726 (may not work)