Recipe from Wayne Hendrix of Va.

2 Pounds cleaned & de-veined Large Prawn Shrimp
1 stick butter
2 garlic cloves minced
1/4 cup half and half
1/4 cup wine (chardonnay)
1 sprig fresh parsley chopped
1 teaspoon fresh lemon juice

  1. Keep cleaned shrimp in strainer in ice in a bowl
  2. Combine butter, garlic, and parsley in a bowl, add pinches of salt to adjusting for taste.
  3. In skillet under medium heat add garlic butter mixture, when butter is melted add shrimp. Cook for 1 min, add wine, and flambeau. add lemon, flip shrimp. Lower heat to low, add half and half and simmer for 3 mins. Pour shrimp and butter mixture over rice of your choice. Or serve as a standalone.