Ingredients:

  • 450 g large raw prawns (16 to 20 count), peeled and deveined, tails on or off
  • 1 tbsp olive oil
  • 1/4 tsp fine salt
  • 1/4 tsp ground black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • Zest of 2 limes
  • 3 tbsp fresh lime juice (from about 2 limes)
  • 1/2 tsp red chili flakes
  • 2 tbsp chopped fresh parsley or cilantro
  • 1 lime, cut into wedges, for serving

Instructions:

  1. Pat the prawns thoroughly with paper towels until no moisture beads on the surface, then season with the fine salt and black pepper.
  2. Zest the 2 limes first, then juice them to measure 3 tbsp lime juice. Set both aside.
  3. Finely mince the 4 garlic cloves.
  4. Warm the olive oil in a 12-inch skillet over medium-high heat for about 1 minute, until it shimmers and moves freely.
  5. Add the prawns in a single layer. Cook 60 to 90 seconds without moving them, until the bottoms turn pink-gold and the edges begin to curl. Flip and cook 30 to 60 seconds more, until the flesh is opaque and no longer translucent in the center, reaching 145°F (63°C) internally. Transfer to a plate. If the skillet is crowded, sear in two batches.
  6. Reduce the heat to medium-low. Add the 3 tbsp butter, the minced garlic and the 1/2 tsp chili flakes. Stir for 30 to 45 seconds, until the butter foams and the garlic smells fragrant but has not turned brown.
  7. Return the prawns to the pan with the lime zest and lime juice. Toss for about 30 seconds, until the sauce turns glossy and coats the prawns.
  8. Remove from the heat, scatter the chopped parsley or cilantro over the prawns, and serve immediately with lime wedges.