Pink Chipotle Prawns

Hot and Fiesty

1 Lb   Prawns, peeled and deveined
5   Garlic Cloves, minced
3 tbsp 45 ml   Butter
2 tbsp 30 ml   minced canned Chipoltes chiles
0.5 tsp 2 ml   Pink Peppercorns, cracked
0.5 tsp 2 ml   Smoked Paprika
  Lemon Juice, from half a lemon
  Sprinklings of Salt and Pepper

1. Melt butter in a heavy skillet over medium-high heat. Add the garlic, cracked pink peppercorns, and smoked paprika. Allow garlic to brown for around a minute.

2. Add prawns and chipolte peppers, stir around in the butter and saute for a couple minutes. Stir in the lemon juice, and dash with salt and cracked pepper. Saute until the sauce is thickening slightly, and the prawns are pink and cooked throughout.

3. Serve with thick foccacia bread to mop up the succulent sauce.

A Tapa Bar favourite.