Garlic Butter Prawns
Prep time
Cook time
Total time
  • 2 dozen prawns, shelled - I used Australian King Tiger Prawns, about 450g worth
  • 80 grams butter
  • 2 tbsp olive oil
  • 5 cloves garlic, crushed
  • 2 tbsp parsley, finely chopped
  • 1 zip lock bag
  • 4 skewers, stainless steel or bamboo
  1. Prepare the prawns in advance of cooking. Pat prawns dry with paper towels and set aside.
  2. In a small pot over a low heat melt the butter with olive oil and garlic, cook for 10 minutes stirring occasionally ensuring the garlic does not burn. Remove from heat and stir in half the parsley and allow to cool. Place prawns in ziplock bag and pour garlic butter sauce over the top seal and refrigerate for 3-6 hours.
  3. Prepare grill for direct high heat.
  4. Remove prawns from bag and skewer, 6 prawns per skewer. Scrape remaining solidified butter from bag and place in melting pan. Place melting pan over direct heat and melt butter back into a sauce while the prawns are grilling - they will be done in about 6 minutes, 3 minutes per side until they turn pink.
  5. Serve prawns in bowels and drizzle melted butter over the top and garnish with parsley. Serve with crusty bread to mop up any left over butter sauce.
Recipe by BBQ Like It's Hot at