Grilled Prawn W/Tequila & Nectarine Cream Sauce

Grilled Prawn W/Tequila & Nectarine Cream Sauce

Yield: 4 Servings

1 16-20 prawns,deveined

1 c  olive oil

1 t  lavender,optional

1 t  chervil,optional

1 nectarine sauce

1 T  butter

1 T  shallots,roughly chopped

1 nectarine,finely diced

1 lime,juice only

1/2 c  tequila

2 c  heavy cream

1 t  cumin

Clean prawns and marinade in olive oil with lavender and chervil.

Saute shallots in butter until limp. Add the nectarines, lime juice

and Tequila and bring to simmer. Reduce until nearly dry.

Add the cream and reduce by half until the sauce becomes the desired

consistency Whisk in the cumin. Reserve in a warm water bath until

needed Remove excess oil from prawns with fingers. Grill on skewers

and serve with sauce ladled over. Decorate with snow peas, cut

ribbon edge and blanched vegetable concasse. Serves 4