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Viaveneto Prawns
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Snooty Frog Restaurant, El Dorado Hills, CA


  • 4 16-20 count prawns, peeled and deviened
  • 1 tsp (5 ml) fresh shallots, minced
  • 1 pinch Italian seasoning
  • 2 oz (56 grm). Galliano
  • 2 oz (56 grm). orange juice
  • 1/2 oz (14 grm). lemon juice
  • 1 pat butter
  • Saute prawns in butter until they are 3/4 cooked.
  • Make sauce with rest of ingredients.
  • Reduce sauce until it becomes a glaze.
  • Serve in a glass boat with choice of starch, fresh vegetable and garnish.

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