El Gaucho Wicked Shrimp

• 1 fl. oz  clarified butter
• 5 U-15 prawns
• 1 tsp garlic, minced
• 1 tbsp Wicked Spice
• El Gaucho Seasoning to taste
• 1 fl. oz dry white wine
• 1 fl. oz beer
• ½ tbsp Worcestershire
• 2 fl. oz lobster veloute
• 1 tbsp butter, salted

Heat clarified butter in a sauté pan until hot but not smoking. Add prawns, El Gaucho Seasoning and cook until prawns curl slightly (about 30 secs). Turn prawns over and cook 30 secs. Reduce heat to medium, add garlic, cook for 15 seconds. Add Wicked Spice and cook 15 seconds to toast the spice. Add wine, beer and Worcestershire and reduce for 1 min or until liquid thickens slightly. Add lobster veloute and reduce. Whisk in salted butter to finish. Serve with grilled bread.