1-Before you fire up the grill, make sure your prawns are ready to go. Clean and devein 500g of fresh prawns, patting them dry so they grill up nicely. In a bowl, mix together 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp lemon juice if you’re grilling.

2-First, preheat your grill to high heat and make sure it’s well-oiled to prevent sticking. If your prawns are small, skewer them with two parallel skewers to keep them from slipping through the grates this tip helps everything cook evenly. Toss the prawns in your seasoning mixture right before cooking to lock in that fresh flavor and avoid making them tough.

3-Next, place the prawns on the grill and cook for about 2 minutes per side until they turn golden and crispy. Keep an eye on them so they don’t overcook. Once done, pull them off the heat immediately to keep them tender.

4-For the sauce, melt 90g unsalted butter in a pan, add 3 tsp very finely chopped garlic and 1/4 tsp salt, then stir in 1.5 tbsp lemon juice for that tangy kick. Drizzle this sauce over your grilled prawns and garnish with 2 tbsp finely chopped parsley. Serve with lemon wedges or grilled lemon halves and some crusty bread to soak up all that yummy sauce.

5-If grilling isn’t an option, you can cook on the stovetop instead. Skip the lemon juice in the marinade for this method to prevent the prawns from getting too soft. Heat 1-2 tsp oil in a pan over high heat and cook the prawns in batches for about 2 minutes per side until they’re golden. Then, in the same pan, make the lemon garlic butter sauce over medium-high heat and pour it over the prawns.