Grilled Prawns with Tarragon and Garlic Butter
- 100g butter, softened
- 2 cloves garlic, crushed
- 2 tablespoons chopped tarragon leaves
- ½ teaspoon chilli flakes
- 24 extra large green Australian prawns
- 2 teaspoons sea salt
- 1 tablespoon finely grated lime rind
- Lime wedges to serve
Place butter, garlic, tarragon and chilli into a bowl and mix to combine. Spread the butter over prawn meat and place on a metal tray.
Halve the prawns lengthways and clean. Cook prawns under a hot grill for 2-3 minutes or until golden and cooked through.
Combine salt and lime rind and sprinkle over prawns. Serve with extra melted garlic butter and fresh lime wedges.