The whiskey gives this traditional Scottish dish a mysterious background flavour that your family and friends will love. Heat oil and butter in a skillet on medium heat. Add onion and garlic, saute two or three minutes, until onion softens. Add thyme, prawns, salt and pepper. Saute until B.C. Spot Prawns just begin to turn pink, about 2 minutes. Do not overcook. Pour whiskey over prawns. Light a match and flame whiskey. As soon as flames disappear, remove prawns from skillet. Pour in white wine and stoclk. Bring to a boil, and boil until liquid is reduced by half, about three minutes. Add whipping cream and reduce until slightly thickened, about a minute. Return B.C. Spot Prawns to skillet, sprinkle with parsley, chives and more salt and pepper to taste. Serve over rice or pasta. This recipe serves four. Enjoy!