2 shallots, minced, (about 1½ tablespoons)
Pinch salt
4 to 6 cloves of garlic, finely minced, (about 2 tablespoons)
1 to 2 tablespoons olive oil
1 to 2 tablespoon lemon pepper
1 tablespoons cognac
2 tablespoon white wine
1 tablespoon sweet butter
1 to 2 teaspoons hot pepper flakes, (optional)
Wash & pat-dry the prawns, butterfly and place in a bowl
Drizzle the prawns with olive oil to coat & sprinkle with the lemon pepper
Toss the prawns to coat them with lemon pepper & oil, set aside
In a skillet, over medium-high heat, sauté the shallots in 1 tablespoon of the olive oil & salt until soft, about 1 minute
Reduce the heat, add the garlic and cook until slightly browns but doesn't burnt
Add the prawns, and cook for about 1 minute on each side or until the pink, off heat add the cognac,
CAUTION: cognac may flame
Cook for an additional minute until almost all of the liquid has evaporated
Add the wine, and pepper flakes, cook an additional 30 seconds until prawns are cooked thru
Turn off the flame and add the butter, swirling the pan until the butter has melted and it has incorporated into the sauce, serve immediately
Serve as an appetizer, for about 4 or as an entrée, for about 2
Serve with French bread & lemon wedges
Also great with lemon pepper pasta or a crisp green salad
Recipe can be doubled or tripled if need be... enjoy!