- 450g of shelled prawns
- Olive oil
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 50g butter
- 2 tablespoons capers
- 2 grapefruit.
Segment the grapefruit by peeling away the skin and white pith with a sharp knife. Remove each segment and discard the rest.
Fry prawns briefly in small amount of olive oil until just cooked.
Make sauce by gently heating the butter and olive oil in a saucepan over a low heat – when warm add grapefruit, capers and chopped parsley. Pour over prawns and serve immediately.