A delicious and easy Christmas, Easter or any Summertime party entree idea, these lime and chilli prawns are a simple BBQ recipes for parties you'll want to make over and over.
To butterfly prawns, remove the heads and legs before deveining. Skewer the prawn to help it straighten out before splitting the meat with a knife to butterfly.
Melt the Western Star Spreadable in a small saucepan over a low heat. Once melted remove from the heat and mix in the garlic, lime juice and zest, chilli and chopped parsley. Drizzle the mixture over the prawns and season with salt and pepper.
Pre-heat the BBQ to a high heat. Once hot place the prawns on their backs for 3-5 minutes then turn and cook until the flesh has just cooked through.
Arrange prawns on a serving platter with extra lime wedges and aioli.
Tips & Hints:
To save time skip skewering the prawns and BBQ as they are.
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