Barbecued king prawns with preserved lemon & parsley butter

SERVES 8 PREP + COOK TIME 30 MINUTES (+ REFRIGERATION TIME)

16 large uncooked king prawns

⅓ cup (80ml) extra virgin olive oil

10 sprigs lemon thyme grilled lemon halves, to serve

PRESERVED LEMON & PARSLEY BUTTER 125g unsalted butter, softened

1 clove garlic, chopped finely

1 tablespoon flat-leaf parsley, chopped finely 1½ tablespoons finely chopped preserved lemon

1 PRESERVED LEMON & PARSLEY BUTTER Place all the ingredients into a medium size bowl and mix well. Spoon the butter mixture onto a piece of baking paper into a log shape; roll up to enclose and refrigerate until set.

2 To prepare the prawns, peel away the shell from the body of each prawn, leaving the head and tail intact. Make a small incision along the back of the prawn, cutting halfway through the flesh, then remove the intestinal track and discard. place the prawns onto a large tray or bowl; season with sea salt flakes.

3 Preheat a barbecue or griddle pan on a high heat. Cut 3 x 1cm pieces off the Preserved Lemon & Parsley Butter and place onto a metal tray, then place this over the heat of the barbecue, until the butter mixture starts to melt; stir in the olive oil and thyme. Refrigerate any leftover Preserved Lemon & Parsley Butter for another use

4 To cook the prawns, place onto the preheated barbecue griddle and cook for 2 minutes on each side, then place onto the tray with the melted butter mixture, tossing gently to coat the prawns. Rest for 3 to 4 minutes. Serve with the grilled lemon halves

“Remember, beautiful food can be as simple or complex as you feel comfortable with.”