- 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.