1 lb Large prawns
4 tb Sweet butter
1/4 c Olive oil
5 Cloves fresh garlic, minced
1/8 ts Each sweet basil, oregano
Juice of 1 lemon Salt and pepper to taste 1/4 c Triple Sec or Cointreau
Shell and devein prawns; rinse and drain. Melt butter in medium skillet; add olive oil, garlic, basil and oregano and lemon juice. Saute 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.