Grilled prawns with curried lime and garlic butter

Grilled prawns with curried lime and garlic butter

By
From
Citrus
Serves
4
Photographer
Mowie Kay

I do this the Caribbean way and add a pinch of curry powder to the butter, but don’t feel bound by this – you can make a more versatile butter without. This is also good made with split lobster tails or langoustine.

Ingredients

Quantity Ingredient
100g butter
2 limes, Finely grated zest
3 garlic cloves, crushed
1/2 scotch bonnet chilli, very finely chopped
1/2 teaspoon caribbean curry powder
1 teaspoon fresh thyme leaves, finely chopped
1kg shell-on prawns, split down the middle but with heads still attached
2 limes, cut into quarters
sea salt
freshly ground black pepper

Method

  1. Heat a large griddle pan or barbecue. Melt the butter with the lime zest, garlic, chilli, curry powder and thyme, then season with plenty of salt and pepper. Flatten out the prawns and brush with a little of the flavoured butter, then grill cut side down for a couple of minutes. Turn over and brush with more of the butter mixture and grill for a further 2 minutes.
  2. Remove to a plate and add the limes to the griddle or barbecue. Cook for around 30 seconds on each cut side to caramelise and char slightly.
  3. Serve with the rest of the flavoured butter for dipping, and the lime wedges for squeezing.
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