Prawns with blood orange sauce

Fresh taste of orange and rosemary This simple but elegant dish uses prawns or shrimp and boldly-coloured citrus. It looks gorgeous and is easy to make. Lillet, a delicate citrus-flavoured aperitif from France, is perfect for this dish. Rosemary and cayenne add notes of complexity.

 
1 lb. or 450 grams of large peeled and deveined prawn tails. Pat them very dry.
Salt lightly and add 1 clove mashed garlic (pressed or finely minced).
¼ – ½ tsp. red chilies or cayenne
½ cup blood orange sections (4 oranges. Cut sections of peeled orange cleanly from between membranes with a sharp knife and catch the juice in a bowl. Fresh slices for garnish.
½ cup Lillet or ½ cup dry Vermouth
1 tsp fresh rosemary
1½ tsp. Butter
 
Sauté the prawns on med-high heat till they begin to colour, about 3-4 minutes
Add the rest of the ingredients except the butter.
Cool until the prawns are done about, 4 minutes
Remove prawns and keep warm
Simmer the sauce until it is syrupy
Strain the sauce and put it back in the pan.
Heat gently and add the butter to give the sauce a glossy finish. Taste for seasoning. Serve over prawns immediately, garnish with fresh orange slices.
 
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