1 lb RAW PRAWNS OR SHRIMP

4 T SWEET BUTTER

2 T MINCED SHALLOTS

1 ea CLOVE GARLIC, MINCED

1/3 c BRUT CHAMPAGNE

2 t FRESH LEMON JUICE

1 T CALVERT'S 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.