Preparation:
Shell and devein prawns. Melt butter in sauté pan over medium high heat.
Add shallots and garlic and sauté 1 minute. Add prawns and sauté quickly until just pink.
Stir in champagne, lemon juice and mustard, and simmer 3 minutes. Serve over a bed of hot rice or pasta.
Garnish with fresh chopped parsley. |