Crevettes are typically larger than prawns. Succulent and sweet in flavour, they are delicious added to a stir-fry or made into kebabs and barbecued and, there is nothing quite like a feast of cold, cooked crevettes dipped in mayonnaise with hunks of bread and a salad.<br> <br> Garlic crevettes is a classic dish and quick to make. In a large pan or a wok, heat 50g or butter and 1 tabls of olive oil, add 2 cloves of finely chopped garlic, then throw in 8/10 peeled crevettes. Stir them into the oil and butter mix with the garlic at the very last minute just enough to warm up, to avoid them becoming chewy, then scatter some chopped parsley or coriander over and a little salt and black pepper. Eat straight away with lots of bread. Double the quantities for 4 to 6 people.<br> <br>