Dublin Bay Prawns with Garlic and Herbs (Irish)

This is another simple, popular way of serving these Irish langoustines.

sea salt
40 fresh raw Dublin bay prawns (langoustines or scampi), in their shells (about 2 lbs (1 kg))
1 cup butter (250 g)
1 Tbsp. extra-virgin olive oil
3-4 cloves garlic, minced
¼ cup mixed fresh herbs, such as; parsley, chervil, thyme, oregano, marjoram, tarragon, basil, lemon verbena, and/or summer savoury (10 g)
½ lemon, freshly squeezed

Bring a large pot of salted water to a boil over high heat. Put the prawns in the pot, return the water to a boil, then immediately drain the prawns in a colander and refresh with cold water.

Twist the heads and claws off the prawns, then pull the meat out of each shell in one piece. (Save the heads, claws, and shells to make stock for later use, or add to fish when making Fish Stock).

With a small knife or shrimp deveiner, remove the vein from the back of each prawn, then rinse the prawns and dry thoroughly with paper towels.

Melt the butter with the olive oil in a large skillet over high heat, then add the garlic, herbs, lemon juice, freshly squeezed, and plenty of salt. When the butter begins to foam, add the prawns and cook for 3-4 minutes, stirring constantly. Do not overcook.

Makes 4 servings.