( SERVES 6 )
Adding chilli or lots of coarsely ground pepper will give some spice to these prawns.
- Crush garlic cloves with sea salt and finely chop. Mix garlic and salt with butter, 2 teaspoons finely grated lemon rind and finely chopped parsley.
- Heat a barbecue hotplate, toss prawn (de-veined) sutlets with oil , then cook for 3 to 4 minutes over a high heat, turning during grilling, until prawns are just cooked.
- Add garlic butter and quickly toss to coat prawns, cook for a further minute, then remove from the heat and serve.