16 lg Prawns (heads on); peeled, - deveined (reserve the - heads and shells for the - Prawn-Carrot Sauce) Salt and pepper 1/4 c Olive oil 3 c Peanut oil 1 Leek; washed and finely - julienned -----------------------------PRAWN-CARROT SAUCE----------------------------- 3 tb Olive oil 2 c -shells & heads of prawns 1 Onion; diced 4 Carrots; sliced 1 Leek; washed and diced 1 c White wine 1 pt Heavy cream 3 tb Butter; cut in small pieces Salt and pepper (to taste) Season the prawns with the salt and pepper. Refrigerate the prawns for 1 hour. In a large skillet place the olive oil and heat it on medium high until it is hot. Add the chilled prawns and saut