60 ml (¼ cup) extra-virgin olive oil6 clovesgarlic, thinly sliced2 tbspcoarsely chopped rosemary20 (about 1kg) medium green prawns, peeled, tails intact and veins removed2400gm cans butter beans, drained and rinsed100 gmroasted red capsicum, cut into 1cm thick slices (see note)2lemons, finely grated rind only1lemon, juice only50 gm (about 1 bunch) watercress sprigsTo serve:lemon wedges
Heat olive oil in a frying pan over medium heat, add garlic and rosemary and cook gently for 2 minutes or until just starting to colour. Add prawns and cook, turning occasionally for 3 minutes or until they change colour and are just cooked, then add beans, capsicum and lemon rind, stir to combine and cook for 2 minutes or until heated through. Remove from heat, add lemon juice and watercress sprigs, toss to combine and season to taste with sea salt and freshly ground black pepper. Serve with lemon wedges.
Note You can use marinated roast capsicum for this recipe, available from supermarkets.