Starters serve 2

Preheat oven 240c/gas 9

Ingredients

400g large prawns with shell
60g unsalted butter
5 cloves of minced garlic
3 tablespoons of finely chopped fresh parsley
1 1/2 lemons ( 1/2 for juice, 1 cut into 4 wedges )
Salt and fresh ground black pepper to taste

Preparing the prawns

To butterfly the prawns, gently twist off the head from the body.

Using a sharp kitchen scissors, snip the middle of the back all the way to the tail end. On a chopping board, using a sharp knife, make the incision slightly deep but not through the prawns.

Open the prawns up like a butterfly and press it down gently so it stays open.
Give the prawns a good rinse and get rid of the intestinal track.

Preparing the garlic paste

In a bowl soften the butter with salt, ground black peppers, garlic and 2 tablespoon of chopped parsley. Mix until you get a paste then squeeze in 1/2 lemon and mix to a paste form.

Method

Lay the prawns on a backing tray, spread the butter mixture onto the prawns.

Roast the prawns on the highest rack for 7 to 10 min until the prawns are pink.

Serve in a dish, garnish with the remaining parsley and lemon wedges on the side.

Kinghat