BBQ Garlic Butter Prawns

• prawn, peeled, deveined, tails on600g
• butter80g
• garlic, crushed4 clove
• parsley, chopped¼ bunch
• lemon, juiced + wedges to serve1 piece
• olive oil1 tbsp
• chili flakes (optional)½ tsp
• salt½ tsp

Method

1. 1

   Peel and devein prawns, leaving tails intact. Pat dry.

   Wet prawns steam — dry prawns char.

2. 2

   Melt butter with crushed garlic and chopped parsley over low heat; stir in lemon juice. Set aside half the butter for serving.

3. 3

   Toss prawns with olive oil, salt, and chili flakes; thread two per skewer through head and tail.

4. 4

   Heat BBQ or grill pan to high. Grill prawns about 90 seconds per side until pink and lightly charred.

   They overcook in seconds — don't walk away.

5. 5

   Brush with garlic butter immediately off the heat.

6. 6

   Pile onto a platter, drizzle with the reserved garlic butter, and serve with lemon wedges.

Per serving

305

kcal

30g

protein

3g

carbs

20g

fat