Tiger prawns are preferred for this dish but small or medium shrimp can also be used for this delicious recipe. The Beaujolais Herb Blend marinade with garlic complements the sweet tender flesh of the prawns.

• 1 lb. large, raw Tiger prawns, shelled and deveined
• 1 cup dry white wine
• Juice of lemon
• 1 tsp. Fuller's Beaujolais Herb Blend
  
• 1 tsp. red pepper flakes
• 4 cups water
• 1 bay leaf