Prawns in garlic with lemon

Prawns sautéed in butter or olive oil with garlic and finished with lemon: the Gambas al ajillo register. The sweet marine prawn character is the base, the garlic adds pungency, the lemon provides sharp acid, and the butter or olive oil adds fat. No oak without exception: the prawn compounds react immediately. The wine needs to cut the fat, engage the garlic without amplifying its bitterness, and match the lemon brightness.