Grilled jumbo prawns butterflied with a champagne beurre blanc

12 extra large green Australian prawns, butterflied

Olive oil for brushing

Sea salt

Watercress and micro parsley to serve

Beurre blanc

2 eschalots, finely diced

½ cup champagne

¼ cup white wine vinegar

200 g butter, cubed

Lemon juice to taste

To make beurre blanc:

Combine eschalots, champagne and vinegar in small saucepan and simmer for 5 minutes or until reduced to approximately 2 tablespoons of liquid.

Strain, reserving liquid.

Return liquid to pan over low heat and add one cube of butter at a time whisking until all butter has been added. Add lemon for taste. Keep warm.

Butterflied prawns:

Brush butterflied prawns with olive oil, season with salt and place under hot grill for 3-4 minutes or until cooked through.

Serve with beurre blanc, watercress and micro parsley.

Serves 2.