Back home
Ingredients
Method
- 500 g raw king prawns, peeled and deveined
- 60 g unsalted butter
- 2 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 1 tbsp flat-leaf parsley, finely chopped
- Salt and pepper to taste
- Lemon wedges to serve
- Thread prawns onto metal skewers and season well with salt and pepper. Melt butter in a small saucepan over low heat. Add garlic and cook for 1 minute. Add lemon juice and parsley, stir to combine, and remove from heat.
- Preheat a barbecue or chargrill pan to high heat. Brush prawns with lemon butter and grill for 2 minutes each side until pink and just cooked through. Transfer to a plate, pour over remaining lemon butter, and serve immediately with lemon wedges and crusty bread.
15 mins
2 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box