This recipe reminds me so much of the many visits I’ve had to Spain over the years.  In Spain, this dish is called Gambas Pil-Pil and varies depending on which restaurant you go to – the best place to eat it is on the beach.  As I haven’t been able to travel there recently, I’ve put my own spin on this amazing dish and cooked it on the BBQ.

You can either use scallop shells to serve or small heat proof bowls

Ingredients

300g raw prawns

200g softened butter

3 tbsp. lemongrass paste

2 tsp fish sauce

6 Kaffir lime leaves, finely chopped

2 tbsp. finely chopped coriander leaves

1 red pepper finely chopped (remove seeds)

A few spring onions finely chopped to serve (optional)

Lime wedges to serve

Method

1. Make the butter by mixing it with the lime leaves, lemongrass paste, fish sauce, coriander and red pepper.  season well with salt and pepper
2. Divide the butter evenly amongst the shells or serving bowls and place on the BBQ
3. As soon as the butter has melted divide the prawns evenly between the dishes – they will soon turn from grey to pink.   Turn half way through cooking – this will only take a few minutes
4. Once cooked, serve with the spring onion and lime wedges for squeezing……..don’t forget some good bread to mop up the juices!