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Butterflied lemon-and-lime prawns

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

12 large prawns
1 T olive oil
Zest of 1 lemon
2 limes
50 g softened butter
Radish slivers
Lemon juice

Method

Clean the large prawns, then, using a sharp knife, carefully slice along their bellies to make to slit. Place a pan over a medium to high heat, toss the prawns in olive oil and season to taste, then add to the pan and fry until coral in colour.
Mix the zest of 1 lemon and limes into softened butter, then add to the pan at the last minute and toss with the prawns Serve with crunchy radish slivers and lemon juice.