1 lb RAW PRAWNS OR SHRIMP
4 tb SWEET BUTTER
2 tb MINCED SHALLOTS
1    CLOVE GARLIC, MINCED
1/3 c  BRUT CHAMPAGNE
2 ts FRESH LEMON JUICE
1 tb CALVERTS CEDAR STREET DILL

Shell and devein prawns. Melt butter in saute pan over medium
high heat. Add shallots and garlic and saute 1 minute. Add
prawns and saute quickly until just pink. Stir in champagne,
lemon juice, and mustard, and simmer 3 minutes. Serve over a bed
of hot rice or pasta. Garnish with fresh chopped parsley.