“You have to use fresh local prawns for this recipe. Simply grilled without the tail shells make them so easy to eat. Grilling the lemon gives a sweeter mellow flavour and looks great and Infusing butter with garlic and chilli really compliments the prawns.”

Henry Herbert


Serves 4

  • 16 Large prawns shell and head on (or 12 large ones)
  • 2 Garlic cloves
  • 1tbsp Dried chilli
  • 4tbsp Olive oil
  • 2 Lemons
  • 1 Bunch parsley
  • 50g Butter
  • Salt and pepper


Chop the garlic, cut the lemon in half and chop the parsley. Prep the prawns. Peel the tail jacket off but leave the heads on.

Grill the prawns on each side for 2 mins or until they have turned orange and have grill marks on them – but be careful not to overcook them.

Place the cut lemons directly onto the grill. This will caramelise the sugars and give the lemon a bitter sweet tang.

Add the olive oil to the pan. Chuck in the garlic and chilli and stir. Throw in the butter, chopped parsley and squeeze in the grilled lemon.

Pour over the prawns and serve immediately.

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