Ingredients for Roasted Prawns with Champagne-Shallot Sauce

• 230g brut Champagne

• 120ml minced shallots

• 50ml olive oil plus additional for brushing

• 1.2kg uncooked large prawns (13 to 15 per pound), peeled, deveined, tails left intact

• 3 1/2 teaspoons chopped fresh thyme, divided

• 2 1/4 teaspoons finely grated lemon peel, divided

• 110g (1 stick) butter, room temperature, diced

• Blue Lake Green Beans with Lemon and Thymeepi

• 2 cucharadas de perejil italiano fresco picado

Simmer Champagne and shallots until reduced to 120ml , about 25 minutes. do ahead Sauce base can be made 2 days ahead. Cover; chill in pan.

Combine 3 1/2 tablespoons oil, prawns, 2 1/2 teaspoons thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Toss. DO AHEAD Can be made 2 hours ahead; cover and chill, tossing occasionally.

Position 1 rack in bottom third and 1 rack in top third of oven. Preheat to 232°C. Brush 2 heavy large rimmed baking sheets with oil. Arrange prawns on sheets. Roast until opaque, 6 minutes.

Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. Whisk in remaining 1 teaspoon thyme and 1/2 teaspoons lemon peel. Season with salt.

Arrange green beans on large platter; top with prawns. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.

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