1 lb RAW PRAWNS OR SHRIMP
4 T SWEET BUTTER
2 T MINCED SHALLOTS
1 ea CLOVE GARLIC, MINCED
1/3 c BRUT CHAMPAGNE
2 t FRESH LEMON JUICE
1 T CALVERT’S CEDAR STREET DILL
Shell and devein prawns. Melt butter in saute pan over medium high heat. Add shallots and garlic and saute 1 minute. Add prawns and saute 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.