Recipe

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• 1 kg large fresh green prawns (raw )
• 100 g butter, melted
• 5 garlic cloves, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 lemon , juice of
• 1 lemon , zest of, finely grated
• fresh ground black pepper
• salt

• 1 Remove prawn heads and peel prawns, leaving tails intact.
• 2 'Butterfly' prawns by turning them on to their backs and, working from the tail, use a small, sharp knife to slit them almost in half lengthwise.
• 3 Press down lightly with your hand to flatten them slightly.
• 4 Remove and discard the 'vein' located along the length of the cut.
• 5 Place the prawns in a single layer into a buttered baking dish.
• 6 Now, simply combine the melted butter, garlic, lemon rind and juice, 1 tablespoon of the chopped parsley and a good pinch or two of black pepper and pour evenly over the prawns in the baking dish.
• 7 At this stage, the dish can be covered with plastic wrap and kept in the fridge until you are ready to cook it.
• 8 To cook, preheat oven to 230°C (450°F).
• 9 Place the baking dish on the highest shelf of the oven.
• 10 Cook prawns for 5-8 minutes, or until pink.
• 11 The prawns will take more like 7-8 minutes to cook if they have been prepared earlier and chilled.
• 12 To serve, sprinkle lightly with salt and with the reserved parsley.