- 12 prawns
- 1 jar of Courgette Pesto
- 1 baguette
- 1 glass of white wine
- 1 garlic clove
- Salt, Extra virgin olive oil
In a pan, brown the garlic clove with some oil.
Add the cleaned and headless prawns
and stir fry them on both sides. Add the wine
In the meantime cut the bread into slices, toast them
and spread them with the courgette pesto.
Place one prawn on each slice and serve.