Roger's Scampi

Course : Seafoods
Serves: 2
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1 pound large prawns
4 tablespoons sweet butter
1/4 cup olive oil
5 cloves fresh garlic -- minced
1/8 teaspoon sweet basil -- oregano
1 medium lemon -- juice of
1 teaspoon salt and pepper to taste
1/4 cup triple sec or Cointreau

Preparation / Directions:

Shell and devein prawns; rinse and drain. Melt butter in medium skillet; add olive oil, garlic, basil and oregano and lemon juice. Sauté for 1 minute. Add prawns and cook until pink. Add salt and pepper and Triple Sec and cook on high until liquid is reduced by 3/4. Serve over pasta or rice.

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