- 12 prawns
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 lemon, juiced
- Chopped parsley, for garnish
Thaw, clean and de-vein prawns. Heat oil in a sauté pan over medium heat. Sauté prawns and garlic for about 2 minutes, tossing occasionally.
Squeeze lemon juice over prawns and toss for another 30 seconds. Prawns should be pink and slightly firm. Sprinkle with parsley and serve.
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