Messy but oh so good! Treat your friends to a pile of these at your next barbecue and you will be very popular. Napkins, finger bowls, baby wipes etc., essential!
Wine Suggestion: we think this needs an uncomplicated and fun white like a Picpoul de Pinet, Muscadet or Albariño, or going up a gear we chose the Bodegas Katxina Txakoli from near San Sebastien in Spain … tapas, sun, seafood and socialising. Happy days.
Barbecued prawns with chilli, lime & coriander butter – serves 4
- 1kg large raw tiger prawns with the shell on, remove the heads before cooking
FOR THE BUTTER:
- 1 large clove of garlic
- a small bunch of coriander, roughly chopped
- 1 red chilli, deseeded and chopped
- juice of 1 lime, plus wedges to serve
- 200g butter, softened
Make the butter by putting the garlic, coriander, chilli and lime juice into a food processor and pulse until chopped.
Toss 1 tbsp of the flavoured butter with prawns and leave in the fridge until ready to cook.
Put the rest onto a piece of tin foil and roll into a sausage shape. Put into the freezer to harden.
Preheat the barbecue, then cook the prawns for a few minutes on each side until pink. Serve on a platter and melt thin slices of the butter over the top. You can also melt some extra butter and serve on the side if you want. Serve with lime wedges to squeeze over.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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