Caperberries in Lemon Sauce

600g of prawns (peeled, deveined with tails on)

2 tablespoons of extra virgin olive oil

2 tablespoons of ghee/butter

3 cloves of garlic finely diced

juice of 1 large lemon

½ cup dry white wine

5 medium caperberries cut into quarters \ or 1 tablespoon of chopped capers

Black pepper

½ cup of chopped coriander or parsley

1 head of broccoli cut into bite size florets (optional)

In a large pan heat 1 tablespoon of oil and ghee/butter, and sauté the prawns adding freshly cracked black pepper. Once orange remove prawns from the pan and put them to the side reserving the liquid in the pan. In the same pan add another tablespoon of oil and ghee/butter, lemon juice, wine and pepper. Simmer and reduce sauce by half. Add in the caperberries/capers and garlic and cook for another 2 minutes. Add in the prawns, coriander/parsley and heat through. Serve on a platter with steamed broccoli and a side of rice or simply stir through some linguine or pasta. Note: prawns can be substituted for chicken