Prawns with tarragon and citrus butter
( MAKES 16 )
Tarragon is a good hardy herb to have growing in a pot so it’s on hand for delicious seafood dishes. This herb butter is also great drizzled over pan-fried fish or crayfish straight from the pot. Make sure you mop up any extra butter with crusty bread.
- Make the butter by combining the butter, garlic, zest, juice, tarragon, parsley, salt and pepper in a small bowl.
- Wash and pat dry the prawns, then place in a large bowl. Add half the butter and toss.
- Heat a barbecue grill to a medium heat. Cook the prawns for four minutes each side. Brush with a little extra butter if needed.
- Serve hot with extra tarragon leaves, crusty bread and remaining butter on the side.