Shrimp Piccatta

16 Tiger Prawns

1 1/2 tbsp flour

1/2 stick butter

1/4 cup olive oil1 dash of granulated garlic

1/4 cup minced Vidalia onion

1/4 lemon sliced, quartered

1/4 cup capers, drained

1 tbsp parsley, chopped

1 tbsp fresh basil, chopped

1 tbsp fresh oregano, chopped

juice of 1 lemon

1/2 cup white wine

1 cup shrimp stock or water

salt and pepper to taste seasoned

1 lb. cooked pasta

Take peelings from shrimp and place in 3 cups of water. Bring to a rolling boil, reduce to low and simmer 10-15 minutes. Strain and reserve 1 1/2 cups. In a large mixing bowl, season shrimp to taste with salt and pepper and sprinkle in flour. In a large skillet, combine butter and oil over medium-high heat. Add garlic and onions sautee for a few minutes until tender. A lemon and shrimp. Cook until pink and curled, approximately 2 minutes. Add capers, parsley, herbs, lemon juice and white wine. Bring to a simmer, reduce wine to 1/2 volume and add shrimp stock. Bring to a rolling boil and cook until slightly thickened. Season to taste using salt and pepper. When ready to serve, place hot pasta in the center of 4 serving dishes and top with the picatta sauce and 4 jumbo shrimp.