Butterflied Shrimp in Hot Chocolate Sauce

Serves 4 
8 Large Prawns ( shrimp) in the shell 
1 tbsp AP flour 
1 tbsp dry sherry 
juice from a lg orange 
1 1/2 oz of bittersweet chocolate ( chopped up good) 
2 tbsp EVOO 
2 garlic cloves 
piece of ginger root ( finely chopped up, you may be able to buy this already cut up) 
small dried chili ( chop up with seeds) 
salt & pepper to season if you wish 

~Peel the shrimp leaving the tails on then butterfly your shrimp ( cutting along the back and cleaning out the dark intestinal tract)once this is done press them down to flatten out the backs of them , then dust them with the AP flour 
~ On low heat in a saute pan add your sherry, orange juice and heat , once heated remove from direct heat and add your chocolate stirring till melted. 
~In another saute pan add your EVOO to med-high heat, then add your garlic, ginger and chili . Cook for about 2 mins until all is golden. With a slotted spoon remove all bits from the oil and put in a bowl. Then add your prawns cut side down and cook for about 2-3 mins until golden brown, then turn and cook for another 2 mins. 
~ Return your garlic mixture, and then pour your chocolate sauce over your Prawns. Cook for about a min turning your prawns so they get evenly coated in the sauce. Season to taste and serve it up. 


Cals-125 
Protein-8.5g 
Carb-6.5g 
Fat-6.9g 
Sodium-88mg