1 lb Large prawns

4 tb Sweet butter

1/4 c Olive oil

5 Cloves fresh garlic, minced

1/8 ts Each sweet basil, oregano

Juice of 1 lemon Salt and pepper to taste 1/4 c Triple Sec or Cointreau

Shell and devein prawns; rinse and drain. Melt butter in medium skillet; add olive oil, garlic, basil and oregano and lemon juice. Saute for 1 minute. Add prawns and cook until pink. Add salt and pepper and Triple Sec and cook on high until liquid is reduced by 3/4. Serve over pasta or rice.