Recipe ( Adapted from Foodiebaker) 

500g prawns (about 20 pieces, depending on size) 

1tsp salt 

8 cloves garlic 

1 handful of Italian Parsley

55g Unsalted Butter (softened to room temperature) (omit salt if using unsalted butter) 

Salt and freshly ground black pepper 

Juice of 1/3 lemon 

1/3 lemon zest 

Garnish: Lemon Wedges 

1. Butterfly the prawns. Snip off the sharp, pointy spike at the tail and head as well as the prawn legs if desired. Using a pair of kitchen scissors, cut the prawns shell along the middle of the back all the way to the end of the tail to get an incision. Use a sharp knife and slice the prawn along the incision to make a deeper incision and remove the prawn's digestive track (the black line running along the body). Make sure you don't cut all the way through the shell. Open the prawn like a butterfly and press it down gently so it stay open. 

2. Prepare the seasoning: In a pestle and mortar, combine the peeled garlic cloves, Italian parsley and salt and pound until a paste forms. Combine the paste with the softened butter and season with black pepper. Add in the zest, if using, and the lemon juice. Spread the butter mixture onto the prawns and refrigerate the prawns until needed.

3. Preheat the oven to 230 degrees Celsius (top and bottom heating element). Roast the prawns on the highest rack possible for 5 to 6 minutes until the prawns are pink and opaque. Serve garnished with chopped parsley and lemon wedges on the side. Best to serve while it is still hot.