When I was in Uni, my first day working as Assistant Technical Director for a production, I cut 15 pieces of wood 6 inches too short. Fortunately, no one, not even the Technical Director looking after me wanted to do the job, so I wasn't fired on the spot.
At least this time I won't be working with a table saw. Now how to cure the butterflies...
Gourmet Inspired Tip: So speaking of butterflies, last week
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvJTIbEuMPf7Cq2g6wCC0DMlU4rh9YuSX-iz5czxtob3I69rz4pVhE8IcuOfyYYxEEiudhHjoSRTXZde7FMexe_mQ3y_C-tLGub5buCLEmwLGEjGluflr90AfjMqvq5fHQrORGHRRa4Gg/s320/prawn.jpg)
Enjoy!
Garlic "Butterfly" Prawns
Ingredients:
10 Large uncooked prawns, heads, tails and shells on
2 tbs finely minced garlic (or garlic paste will be fine)
1/4 cup olive oil
Parsley, finely chopped to taste
Method:
Very carefully, using a fine and sharp knife, butterfly your prawns with the heads, tails and shells on. To do this, bend your prawn against its curve to "break" the shell a bit and help flatten it out. Then holding it belly side up, starting from the base of the tail, split your prawn lengthwise, between the swimmers, sawing the head in two. Make sure you cut all the way through the meat, but not the shell. Open your prawn and flatten it out, leaving it belly side up.
Lay your prawns out on a baking tray covered in baking paper. Mix oil and garlic paste together then evenly spoon the mixture out over the exposed meat of the prawns. Cover loosely and refrigerate for about 1 hour to let marinate.
Preheat your oven to 200 degrees Celsius. Place your marinated prawns in the oven for 5-6 minutes. They should just be cooked.
Remove, sprinkle with parsley and serve. This is going to be a bit of a messy dish (even though it presents quite well) so make sure you've got some moist towellettes on hand!
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