400 grams raw prawn cutlets
50 grams butter, softened
1 clove of garlic, crushed
1 red chilli, chopped
1 lime, zest and juice
¼ cup coriander, leaves and stalks roughly chopped
Heat a barbecue or a grill pan to a medium-high heat.
Thread 3–4 prawns on to metal or bamboo skewers (soak bamboo skewers in water for several hours to avoid burning).
Combine all the remaining ingredients and melt in the microwave. Brush over the prawns and grill for 2–3 minutes on each side or until pink.
Serve the prawns with the remaining warm butter and lime wedges. Serves 4.