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Prepare prawns or shrimp: rinse, slit down back with sharp knife, cut through shells and devein. Slice almost through meat to flatten shrimp, do not remove shells or feet (when cooked, the feet are chewy tidbits). Cover bottom of skillet about 1/4-inch deep with butter and olive oil. Place pan on range over medium heat. Add garlic, stir and cook lightly. Add prawns spread apart, meat side down, tails up. Cook over high heat (about 400 F. on an electric skillet) 5 minutes for shrimp, about 7 minutes for prawns. Stir and turn occasionally. Add cilantro, sherry, salt and monosodium glutamate to skillet; stir and mix around. Simmer a minute then pour entire mixture with prawns into a heated casserole (to serve family-style), or in individual dishes if you prefer. Shells are easily removed, and finger-eating is permissable. Heated, unbuttered French bread has never had a more delicious flavor than when it is dunked into the super-sauce of this dish. If you serve it with a tossed green salad and Italian dressing, you have a complete and unforgettable meal. |