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Garlic prawn & asparagus tartlets
- 6 large, raw king prawns in their shells
- asparagus tips (2 or 3 per tart, your choice)
- 3 tbsp olive oil
- 300g pack shallots , peeled and quartered
- 375g pack ready-rolled puff pastry
- splash balsamic vinegar
- 50g pack rocket , preferably wild
- 6 tbsp olive oil
- 1 garlic clove , finely chopped
- finely grated zest 1 lemon
- heaped tbsp chopped parsley
- 1 tbsp lemon juice
Directions:View on BBC Good Food
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