The saltiness of these prawns is offset beautifully by the fresh lime and the bite of chilli. Wow your guests by cooking them on the BBQ to really make the flavours sing.
Preheat the barbecue. Using an electric hand whisk, beat the butter until light and fluffy. Add the chopped garlic, lime juice, zest and the chilli, and beat until thoroughly combined.
Using a spatula, scrape all the butter from the bowl and place in a pile on a sheet of clingfilm. Roll the butter into a sausage shape by wrapping completely in the clingfilm; twist the ends, roll the butter back and forth then chill.
When ready to cook, use tongs to put the prawns in a single layer on the barbecue. Cover if you can, and cook the prawns on each side for 5-7 minutes or until completely pink. When cooked, put them in a bowl and dot with cut rounds of the lime and chilli butter. Serve with crusty bread.
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