•  24 medium green (raw) prawns (shrimp), peeled with tails intact
•  lime wedges, to serve

•  40g butter
•  2 tablespoons olive oil
•  2 cloves garlic, crushed
•  1 teaspoon sea salt flakes
•  3 teaspoons finely chopped flat-leaf parsley leaves

To make the garlic butter, place the butter, oil, garlic, salt and parsley in a small saucepan over low heat. Cook for 1 minute or until butter is melted. Thread 4 prawns onto a skewer* and brush with garlic butter. Preheat a barbecue or char-grill to medium heat and barbecue prawns for 3 minutes each side, brushing with remaining garlic butter until golden and cooked through. Serve with lime wedges. Serves 6.
* If you are using bamboo or wooden skewers, soak them in water for 10 minutes to prevent them from burning on the barbecue.