Grilled Prawns with Tarragon and Garlic Butter

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  • 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.

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