Grilled Prawns with Parmesan, Tarragon and Lemon Butter » Dish Magazine
Whatever you do, don’t overcook the prawns or they will be tough and chewy. Get the barbecue or pan really hot so they sear and brown quickly, dollop on the butter and devour immediately.
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Ingredients
- 12 large raw, shell-on prawns
- olive oil
- sea salt
- ground pepper
- lemon wedges, to serve
- Parmesan, tarragon and lemon butter
- 100 grams butter at room temperature
- 2 cloves garlic, crushed
- ¼ teaspoon chilli flakes
- 2 teaspoons dried tarragon
- finely grated zest
- 1 large lemon
- ½ cup finely grated parmesan
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