Ingredients
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
Method
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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.
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Add oil to remaining butter mixture in bowl. Stir to combine. Add prawns. Toss until coated. Thread three prawns onto each skewer.
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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.
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Microwave reserved butter mixture on High (100%) for about 30 seconds, or until melted.
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Drizzle over prawns. Serve with lime wedges.
