Grilled Prawns with Parmesan, Tarragon and Lemon Butter

Grilled Prawns with Parmesan, Tarragon and Lemon Butter

Whatever you do, don’t overcook the prawns or they will be tough and chewy. Get the barbecue or pan really hot so they sear and brown quickly, dollop on the butter and devour immediately. 

Serves 4

Photography by Manja Wachsmuth
From issue #71
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