INGREDIENTS

INSTRUCTIONS

First, make the sauce. In a saucepan combine the chilli, lime leaf,
lime juice, white wine and some salt and pepper. Bring to the boil
and simmer for a few minutes until the mixture reduces a little.
Remove from the heat and whisk in the butter, a few pieces at a time,
until the butter has been incorporated. Add salt and pepper to taste
and keep in a warm area, do not re-boil.
Now prepare the shellfish. Heat oil and butter in a hot pan and add
the garlic and chilli and saut. for a moment or two. Add the bug meat
or shellfish of your choice and toss until covered in butter. Turn
heat down a little and move bug meat around the pan until cooked. 3-5
minutes. If using prawns, cook until bright orange, about 2 minutes.
Wash and dry the salad leaves and arrange on a plate with the
shellfish. Drizzle with the sauce and serve immediately.
Converted by MC_Buster.
Per serving: 2364 Calories (kcal); 256g Total Fat; (97% calories from
fat); 3g Protein; 12g Carbohydrate; 591mg Cholesterol; 2237mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2
Fruit; 51 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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