Viaveneto Prawns

• 4 16-20 count prawns, peeled and deviened
• 1 tsp (5 ml) fresh shallots, minced
• 1 pinch Italian seasoning
• 2 oz (56 grm). Galliano
• 2 oz (56 grm). orange juice
• 1/2 oz (14 grm). lemon juice
• 1 pat butter

1. Saute prawns in butter until they are 3/4 cooked.
2. Make sauce with rest of ingredients.
3. Reduce sauce until it becomes a glaze.
4. Serve in a glass boat with choice of starch, fresh vegetable and garnish.

count prawns, fresh shallots, italian seasoning, galliano, orange juice, lemon juice, butter

Taken from online-cookbook.com/goto/cook/rpage/00002D (may not work)