12 jumbo prawns, deveined and butterflied
Juice of 1 lemon
1 stick butter
5-6 cloves garlic, peeled and crushed
1/4 c. white wine
1/2 bunch fresh parsley, chopped
1 whole lg. tomato, diced
1 sm. can sliced black olives
3 green onions, chopped (greens and all)
3/4 c. crumbled Greek feta cheese
1/8 tsp. pepper

In large skillet melt butter on medium low heat. Add garlic and prawns, constantly stirring sauce in bottom of pan using the back of a large spoon (a soup spoon will do fine) and turning prawns. After turning prawns once, add wine and juice of one lemon and pepper. Continue to stir sauce and turn prawns until prawns turn a light pink and are lightly firm.

Add green onions, parsley, tomato and olives, stirring all continuously. When prawns are pink and firm, remove from heat. Lightly stir in feta cheese and serve immediately. Very tasty served with curried rice or white rice, a green salad and crusty French bread to soak up the sauce. (Complete cooking time approximately 10 minutes.)