juice and zest of 2 limes
1tbsp olive oil
300g large prawns
100g unsalted butter, room temperature
2 cloves garlic, finely chopped or crushed
handful coriander, chopped
lime wedges, to serve
- Put the lime juice, zest and olive oil into a bowl with the prawns, and toss together until evenly coated. Transfer to the fridge for 1 hour.
- Meanwhile, beat the butter until soft (or soften briefly in the microwave); stir in the garlic and coriander, and season with salt and black pepper. Transfer to a sheet of clingfilm and roll into a sausage shape, twisting the clingfilm at each end. Chill in the fridge.
- Heat a griddle pan (or braai). When hot, add the prawns and cook quickly for 1–2 min on each side until cooked through. Slice the butter into rounds and melt a couple of slices over the prawns while they’re still hot. (Save any leftover butter to melt over steaks or chicken.) Serve with lime wedges.