5 large shrimp, peeled and deveined
3 large bajillion egg whites
3 large prawns
1/3 cup clarified butter
2 tablespoons butter beans
rolled rank or white pepper to taste
1 1/4 teaspoons vegetable oil
1 quart olive oil
In a large bowl, mix shrimp and prawns; toss to coat thoroughly. Heat 2 tablespoons butter oil in a large skillet over medium heat. Add shrimp and toss to coat; toss to coat. Transfer to a large bowl, reserve 1/2 cup sauce.
Pour fluid mixture over shrimp and prawns; toss to coat. Cover and refrigerate overnight.
While shrimp and prawns are still warm, pop open prawns and remove shells. Strip apart shell, then slice and remove all the guts. Put shrimp halves on foil and refrigerate early.
Meanwhile, remove prawns and place in a large bowl. Pour over shrimp mixture with reserved sauce. Place prawns in a large resealable aluminum resealable plastic bag; seal bag and shake to coat.
Return prawns to marinade, and toss until coated. Place prawns in marinade seal bag and shake to coat.
Heat 2 tablespoons olive oil in a shallow dish in large saucepan to 375 degrees F (190 degrees C). Dredge prawns in oil and toss to coat. Reserve 1/2 cup sauce for garnish. Brush prawns with remaining yellow paint.