This is kind of a “crusty bread, to serve” type scenario for me, but these prawns could happily find themselves nestled into a mound of pasta or rice, or maybe tossed with some boiled baby potatoes and green beans.

GRILLED PRAWNS WITH GARLIC BUTTER AKA. SHRIMP ON THE BARBIE

(for 4-6 people as part of a banquette, or maybe they’re just for you and a mate while you’re on the couch drinking and watching gerbil racing)

20 large king prawns, peeled and deveined
Olive oil
BBQ seasoning or salt and pepper
10 skewers
125 g unsalted butter
4 cloves garlic, grated on a microplane
2 spring onions (scallions), sliced
Juice 1 lemon
Crusty bread, to serve

Place prawns into a bowl, splash with a little oil and a sprinkle of seasoning and mix well to coat.
Thread 4 prawns on to a skewer. Normally I’d say go straight up the middle but this time we want the skewer somewhere around the 1/3 mark.
Now thread another skewer into the prawns at the 2/3 mark.
You should now be looking at four prawns threaded onto 2 skewers that are approximately 2cm (1 inch) apart in the middle.
“Why two skewers?” I hear you ask. Well, the extra skewer is there to give your prawns some stability on the turn and ensure they don’t flop around like little free-balling Jimmy in gymnastics class.
Repeat process until of your crustaceans have sticks in them.
Fire up your charcoal or gas barbecue.
Place the butter, garlic and a little seasoning into a small sauce pan and place it over a medium heat.
When butter is melted and sizzling, move to a cooler spot on the barbecue so it doesn’t burn. .
Place prawn skewers on grill over medium-high heat. Baste with a little garlic butter.
After 1-2 minutes flip prawns and baste with a little more butter.
Prawns should be cooked after another minute or so – they will be quite firm and opaque.
Once cooked place prawns on a serving platter, douse with remaining garlic butter and lemon juice, garnish with spring onions, get some bread on the side and get into it.