2 pounds medium large prawns, shelled and deveined 1/4 cup olive oil 1 cup watercress, coarsely chopped 2 garlic cloves, minced 1 small serano chili pepper, seeded and minced 1/2 teaspoon salt 1/2 cup dry white wine
In a heavy skillet heat olive oil over medium-high heat. Add prawns, watercress, garlic, chili pepper and salt. Cook until prawns turn pink. Add wine and cook for 5 more minutes. Serve over gf pasta or rice.