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Ingredient List:
1/4 C. Chipotle BBQ Sauce
(Starport 321)
10 oz. Prawns, with or without
shells (10 pieces)
1/4 C. Tomatoes, seeded &
diced ¼”
1 Tbsp. Capers
1/4 C. Basil, sliced
2 tsp. Garlic, crushed
2 Tbsp. White wine
2 Tbsp. Lime juice
1 Tbsp. Butter
Garnish with lime or lemon wedge
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1. Butterfly and de-vein prawns, with shell on or off.
2. Remove basil leaves and discard stems, roll leaves into a
log and slice basil to ¼”.
3. Crush garlic and set aside.
4. Heat a pan at medium high heat; add butter then lay
prawns (meat side down) and sear about 30 seconds.
5. Add garlic and turn prawns shell side down, cook 3-4
minutes, and then add in tomatoes and sauté 30 seconds.
6. Add wine, lime juice then Chipotle BBQ Sauce. Sauté
until steaming hot, then add basil and capers. Remove when hot,
and garnish with lemon or lime wedge.
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