Kahuku Style Prawn Scampi

Cut the head off the prawn. Remove the legs. Using a scissors, cut the back of the tail. With a paring knife, remove the vein. You could complete remove the shell but leave the tail intact. It’s easier to eat this way but I have to say keeping the shell gives a beautiful presentation. This is an amazing prawns but it is definitely not pretentious. Eating it with your fingers is part of its charm.

Put the flour in small bowl or large plastic baggy. Toss the prawns in the flour and set to the side. We want to dredge them not coat them heavily in flour. This is a pretty fast meal. Once everything is chopped it only takes 6 minutes of cooking time.

In a large cast iron skillet, melt the butter over medium heat. When it starts to foam, add the your shrimp.

Cook for 3 minutes. Watch your heat, you may want to turn it down as your pan becomes hotter.

Flip the prawns and add the garlic. Cook an additional 3 minutes, stirring the garlic to ensure it doesn't cook to fast and burn.

Squeeze lemon juice over the prawns and garlic. Remove the prawns. Continue cooking the garlic (if needed) till you get a beautiful golden caramelized color.