Thanks to Bord Bia, the Irish Food Board, for the recipe.
16 Dublin Bay prawns, shells removed
Splash olive oil
2 cloves garlic, crushed
Heat the olive oil and butter in a frying pan until it begins to bubble. Add the garlic and fry for 30 seconds over a medium heat.
Add the prawns and fry for one minute each side, adding 30 seconds depending on the size.
Squeeze half a lemon into the pan and mix into the cooking juices.
Remove from the pan and drizzle with the cooking juices.
Serve with salad leaves, lemon wedges and crusty bread.
Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer.
Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica.Subscribe