Instructions: Peel and de-vein the prawns, leaving the tail section attached. Put them into a suitable dish then cover and refrigerate until ready to cook.

Heat oil and butter in a large frypan, add prawns and crushed garlic and cook over a medium heat for about 2 minutes, turning once or twice to cook prawns evenly (keep heat low so prawns are moist). Sprinkle over the lemon juice and balsamic vinegar then add the parsley. Season lightly with salt and plenty of freshly milled black pepper. Serve prawns and all the juices from the frypan on a big platter on a bed of butter lettuce. Accompany with extra lemon wedges and crusty warm bread rolls to mop up the delicious juices.

Serves 6 to 8.

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