100g butter, melted
2 teaspoons Dijon mustard
2 tablespoons chopped fresh coriander
2 teaspoons finely grated lime rind
1 clove garlic, crushed
2 tablespoons olive oil
36 raw king prawns (1.25kg), peeled and deveined, leaving tails intact
12 x 25cm bamboo skewers, soaked
Lime wedges, to serve
Whisk butter, mustard, coriander, rind and garlic in a large bowl until combined. Season with salt and pepper. Reserve ¼ cup of the butter mixture in a microwave-safe jug.
Add oil to remaining butter mixture in bowl. Stir to combine. Add prawns. Toss until coated. Thread three prawns onto each skewer.
Heat an oiled, large, barbecue grill plate over a medium to high heat. Add skewers. Cook, turning occasionally for about 6 minutes, or until cooked through. Remove.
Microwave reserved butter mixture on High (100%) for about 30 seconds, or until melted.
Drizzle over prawns. Serve with lime wedges.