Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 22

This is one of my favourite recipes – it makes a fabulous light supper or a very decadent starter.

Serves 2

butter, for frying and for toast

12 raw king prawns, shelled

juice of 1 lemon

freshly ground black pepper

4 slices good-quality bread

Place a frying pan over a high heat and add a big knob of butter. When the butter has melted, throw in the prawns and squeeze in all the lemon juice with a good sprinkling of black pepper.

Toast the bread, butter it and pile the prawns on top (3 prawns per slice). Drizzle all the pan juices over them and enjoy. Heaven!