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Best served with Angeline Chardonnay
Ingredients:
� 1 pound large prawns, 20 to 25 per pound
� 4 tbsp olive oil
� 2 tbsp flour
� 3 cloves of garlic (or more if you are an angel)
� 1 tbsp shallots
� Pinch of salt
� 1 cup Angeline Chardonnay
� 2 tbsp butter
� juice from 1 lemon
Heat skillet, add olive oil and shallots. Mix flour and salt and coat shrimp with flour. Add shrimp and garlic to skillet and sauté for two to three minutes. Add chardonnay, butter and lemon juice. Serve over your favorite pasta, possibly Angel Hair.
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