Crawfish Medallions in Garlic Butter

6 large crawfish tails, shelled
4 cloves fresh garlic, coarsely chopped
1/3 cup melted butter
Garnish: fresh parsley, lemon or lime wedges dusted with paprika

Shell crawfish tails and retain meat. Trim and slice meat at diagonal to have slices to lay in the shape of the tail. Saute garlic in butter until it begins to brown. Add crawfish slices. Cook a few minutes over high heat to keep crawfish from becoming tough. Do NOT overcook.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 6-8

To serve, realign pieces of crawfish, overlapping to shape into tails. Drizzle with garlic butter, then garnish with fresh parsley and lemon wedges dusted with paprika.