For the 1000 island sauce mix all igredients and put in a squeezy bottle.
Store in the fridge until use.

Melt margarine and garlic in a pan over medium heat.

Add the white wine and let it simmer for 1 minute then turn your heat high. Add the prawns and flambé it.

Flambé until the prawns are cooked and has a caramlized look.

Garnish with micro herbs, brunoise cucumber, brunoise tomato, brunoise red onion and lemon slices.