Step One:
2 To 3 Tablespoons olive oil
1 Clove of garlic; minced
2 To 3 green onions; chopped
8 To 10 large prawns;*
2/3 c Sauterne; or dry white wine
1/2 Lemon; juiced
2 tb Parsley; chopped
1 To 3 Tablespoons butter

Step Two:
Lemon wedges
Parsley sprigs

Heat oil in large frypan over medium flame. Saute` garlic and onions until tender. Add prawns and saute` until pink, approximately 3 minutes. Add remaining ingredients, butter last. Stir briefly to give sauce a creamy appearance. Remove to warmed au gartin dishes and garnish with lemon and parsley.