Ingredients:

  • 1 lb (450g) large prawns, peeled and deveined
  • 1 tbsp (15ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 2 tbsp (28g) unsalted butter, chilled and cubed
  • 4 cloves (20g) garlic, finely minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh Italian parsley, finely chopped
  • ¼ tsp (1g) red pepper flakes

Instructions:

  1. Pat the prawns completely dry with paper towels. Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until it shimmers.
  2. Add the prawns in a single layer and season with salt and pepper. Sear for 2 minutes per side until they develop a mahogany-colored crust, then remove prawns to a plate immediately.
  3. Reduce heat to medium. Add the minced garlic and red pepper flakes to the remaining oil in the pan. Sauté for 30–60 seconds until fragrant, ensuring the garlic does not brown.
  4. Return the prawns to the pan. Add the chilled butter cubes and lemon juice. Stir constantly for 1 minute until the butter emulsifies into a velvety glaze.
  5. Stir in the fresh parsley and remove from heat instantly.