Serves 4.

I'm making this with chicken instead of prawns tonight since MS isn't a big prawn fan. (I know, how DARE he!) Or I might mix chicken & prawns. Besides, the recipe says that it works just as well with other meats or pasta, so NA-NA-NA-NAAAAAAA-NA!
 

• 16 prawns or jumbo shrimp, shelled and deveined
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tsp. finely minced lemon zest
• 3 garlic cloves, minced
• Salt and freshly ground pepper to taste
• 1 pound haricots verts or green beans, blanched

Parmigiano-Reggiano Cream Sauce

• 2 cups dry white wine
• 2 shallots, minced
• 2 cups chicken stock
• 2 cup heavy cream
• 2/3 cup (3 oz) grated Parmigiano-Reggiano cheese
• Salt and freshly ground white pepper to taste

Place the prawns in a shallow dish.

Combine the olive oil, lemon juice, lemon zest and garlic. Mix well and pour
over the prawns. Marinate in the frigerator for at least 1 hour or up to overnight.

In a large sauté pan over medium heat, heat 2 Tbsp of the marinade. Using a
slotted spoon, transfer the shrimp to the pan and sauté for 4 to 5 minutes or
until prawns are pink. Season with salt and pepper. Add the haricots verts
and toss to heat. Turn out onto a warmed serving platter and serve with Parmigiano-Reggiano
Cream Sauce on the side.

To make the sauce: In a large saucepan, combine the wine and shallots.
Cook over high heat until most of the liquid has evaporated. Add the chicken
stock and cook over high heat until reduced by half.

Add the cream and cook until hot. Stir in the Parmigiano-Reggiano. Season with
salt and pepper.