African Rhino Peri Peri Prawns
- 18-24 large prawns (large shrimp)
- 3/4 cup butter
- 2 teaspoons crushed garlic
- 2 tablespoons lemon juice
- 2 tablespoons African Rhino Peri-Peri Sauce Mild
- Milled black pepper
Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in one or two batches.
Heat the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and African Rhino Peri-Peri Sauce Mild.
Sizzle for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.