Whiskey sauce in one of the tappas dish with prawns is a surprisingly quick and delicious dish to make, and the sauce can be used not only with prawns but with other fish, chicken even rabbit.

1. Depending on how you purchased the shrimp, you have various ways to prepare them. In Spain, it is typical to buy the prawns whole, and not to devain them or peel them prior to preparing. This will give the sauce a richer flavor, but you need to be sure the prawns are fresh when preparing them with their heads attached. You may also choose to buy them already shelled, with only the tail attached for asthetics, and devained.

2. Once you have the raw shrimp prepared to go into the pan, heat the olive oil in a wide skillet (you don't want to crowd the shrimp) over a high heat.

3. When the oil is almost smoking (but not quite) add in the prawns and let cook for about 40 sec per side, sauteeing them bit to coat them evenly in the oil.

4. Add the garlic and give everything a quick sautee, then remove the prawns with a slotted spoon and let them rest on a plate.

5. Add the cup of whiskey to the skillet and lower the heat. Let the sauce reduce about half.

6. Add the lemon juice and let it simmer for a few more min.

7. Add back in the shrimp and coat with the sauce.

8. Add in the butter and finally the parsley.

9. Season with salt and serve,

Enjoy!