500g prawns, peeled and deveined
4 cloves garlic, finely chopped
2 Tbsp olive oil
2 Tbsp butter
1/2 cup white wine
1 lemon, juiced
Salt n Pepper to taste
Fresh Parsley - Chopped for garnish
lemon wedges ( for serving )

Method
Peel and Deveine Prawns. Leaving the tails intact if desired
Heat oil and butter in large pan over medium heat until the butter is bubbling.
Add finely chopped garlic to the pan and saute for 1-2 min until fragrant, but not brown
Add prawns to the pan and cook 2-3 mins on each side, until they turn pink
Pour in the white wine and lemon juice, stirring to combine. Let it simmer for 2-3 mins until sauce is slightly reduced
Season with salt and pepper to taste. Garnish with freshly chopped parsley
Serve the garlic prawns immediately with lemon wedges on the side.