"When I cook these, my guest go Crazy..."

-Giovanni

Ingredients:

1 bag XX-JUMBO Mexican Prawns
1 lb Shelled Pistachio Meats
2 TSP Kosher Salt
1 TBS Fennel Seed
2 TSP Cracked Pepper
2 TBS Olive Oil
Cooking Directions:

Butterfly prawns by running a knife down the back of the shrimp from the front all the way to the tail ,and almost all the way through the meat, until butterfly appearance. Rinse and pat dry.

Lightly salt prawns with half of the salt.

ADD: remaining salt, pepper, Fennel, and Pistachio to food processor, and blend until coarsely ground (similar to rough bread crumbs in texture).

Lay Mixture on a plate, and and press shrimp (both sides) firmly into mixture so that it fly coats the shrimp on both sides.

Heat oil in large Non-Stick Skillet, over MEDIUM Heat (Not SMOKING)

Lay the now coated shrimp in the heated oil and cook about 2 minutes on each side.

Place shrimp on a plate covered in paper towels to soak any remaining oil.

Serve immediately!