I got this basic recipe from a girl I worked with back in 1974 or 1975.  I was about 4 years her senior and held the misguided belief that I was quite savvy about food. (I was young – cut me some slack!) Anyway, she shared this recipe with me. As I read through the recipe she proceeded to verbally elaborate on the merits of using this white wine over that white wine. (Up till that point I had only purchased wine in a box, that is if you don’t count Ripple, Annie Green Springs, and Cold Duck (and please for goodness sake, don’t count them). This younger woman was actually talking about wine that came in a bottle with a fancy French name! Then there was this olive oil that I had never heard of either. And prawns?  Who was this girl? Suffice it to say, my ego took a big hit that day. I still think of her when I find myself getting overly verbose about my cooking expertise. You just never know when you are in the presence of a true kitchen genius.

• ¼ c. extra virgin olive oil
• ¼ c. dry white wine
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• ½ tsp. kosher salt
• Freshly ground black pepper
• 2-3 lbs. uncooked prawns (I use frozen, uncooked, unshelled with tail on, 18-25 per lb.)

Combine olive oil, white wine, garlic, oregano, salt, and pepper in a one gallon zip lock bag.  Add prawns and marinate for 1-2 hours depending on size of the prawns. (The larger the prawns, the longer the marinating time.) Refrigerate while prawns are marinating. Drain and barbeque over medium heat, or sauté quickly in a large fry pan, for a couple of minutes per side. DO NOT OVERCOOK. Prawns are done when they have just turned pink. Serve immediately or cool completely and refrigerate. When ready to serve, warm gently or serve at room temperature. No dip or sauce required.