PRAWNS PROVENÇAL

2 tbsp (30 ml) olive oil

■ 2 tbsp (30 ml) butter ■ 2 tbsp (30 ml) garlic, ■ chopped

32 fresh prawns, peeled

■ and deveined

Salt, to taste

■ Freshly ground black ■ pepper, to taste

¼ cup (60 ml) brandy

■ ¼ cup (60 ml) fresh ■ parsley, chopped

2 tsp (10 ml) freshly

■ squeezed lemon juice

1. Prepare prawns in two batches. In a large sauté pan, on medium high, heat 1 tbsp (15 ml) oil and 1 tbsp butter. Add 1 tbsp garlic and sauté for 1 minute. Increase heat to high. Add half the prawns. Season with salt and pepper. Sauté for 2 minutes or less on each side until they just turn pink — do not overcook.

2. To flambé with brandy: With one hand remove pan from heat and pour in half the brandy. Quickly bring pan back to the heat (see note). If you have a gas stove, carefully tilt pan toward flame and it will flambé automatically. If you have an electric stove, light a match and carefully put the flame close to the pan to allow the brandy to catch fire. Let the resulting flames die down on their own.

3. Sprinkle half the parsley over the prawns, drizzle with half the lemon juice and stir to combine. Transfer to a serving platter. Repeat the process with remaining ingredients

Note: If the pan is not hot enough, the brandy will not ignite, so make sure the pan gets nice and hot.

Makes 4 servings.