Butterfly the prawns by slicing under the belly from tail to head using kitchen shears. Open them up and clean out the intestinal tract, keeping the shell intact. This is optional; you can remove the entire shell and head if you prefer.
Melt the butter, add the garlic and parsley, and season to taste. Brush the garlic butter over the prawn flesh and season to taste.
Heat your BBQ to max temperature. Place the prawns flesh-side down on the grill for 1 minute. Flip onto the shell and cook for 2 minutes, or until the flesh is pink and opaque throughout. Remove, basting with garlic butter while cooking.
Garnish with sliced red chilli and extra garlic butter. Serve and dig in.
Chef's Tips
Get the BBQ properly to max heat before the prawns go on — this is a fast, high-heat cook, and a grill that isn't hot enough will steam the prawns instead of searing them, leaving the flesh rubbery.Baste with the garlic butter while they cook rather than only at the end — the butter picks up a little char and smokiness from the grill this way, instead of just sitting on top raw.Don't walk away once they're flesh-side down — 1 minute goes fast on max heat, and overcooked prawns turn tough and curl up tightly rather than staying plump.
Storage & Reheating
Best eaten fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Not recommended for freezing — prawns lose texture badly once frozen and reheated after already being cooked.To reheat, warm gently in a pan over low heat for 1–2 minutes, or serve cold over a salad — avoid the microwave, as it's easy to overcook prawns and turn them rubbery.