Prawns with Lemon Myrtle Butter (serves 4)

Prawns with Lemon Myrtle ButterINGREDIENTS

250g unsalted butter, softened
1 clove garlic
1 teaspoon
Lake Deborah Salt
1 teaspoon Lemon Myrtle powder
1 tablespoon flat leaf parsley, chopped fine
Freshly ground black pepper
Juice of ½ lemon
4 large raw prawns (shrimp) per person

METHOD

  • Begin by making the butter.
  • Crush the garlic to a paste with Lake Deborah Salt.
  • Add to the butter with the parsley, pepper, lemon myrtle powder and lemon juice. Mix well.
  • Roll in a piece of glad wrap to form a sausage and store in the fridge.
  • Cut the prawns into butterflies or peel if you prefer.
  • Cook under a hot grill or on the BBQ.
  • Put onto a warm serving plate.
  • Cut the butter into slices and allow to melt onto the prawns.
  • Serve.

Try the butter on a simply cooked piece of fish or grilled lobster.

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