Sautéed Prawns with Portobello Mushroom Risotto

1 Pound of prawns, devained, shells removed
1 Tbsp Olive Oil
1/2 yellow onion, coarsely chopped
2 cloves garlic, pressed
2 Tbsp butter
1/2 lemon
1 small jalapeno pepper, seeds removed, chopped (optional)

I didn't use the pepper, the result was delicious and on
the mild side. There was plenty of room for the pepper
if the desired result was spicier.

Heat the oil in a wok, then add the garlic, then onion (and
pepper). Stir-fry until tender, reduce the heat to medium low,
then add the butter and prawns. Stir fry until cooked, 3-5
minutes, until no longer translucent. Squeeze the juice from the
lemon over the prawns while cooking.

I served the prawns with a box of Buitoni Portobello Mushroom
Risotto and packaged Mediterranean Supreme salad (mostly
spinach, crumbled hard cheeses, croutons, and a sweet Dijon
vinaigrette dressing).

This meal would rate paring with a wine, possibly Fume Blanc.