Melt the Western Star Spreadable in a small saucepan over low heat. Once melted add the garlic and chilli and cook for 30 seconds. Remove from heat and stir through the chopped parsley and the zest and juice of 1 lemon. Season with salt and pepper
Pre-heat the BBQ to a high heat. Coat the prawns in the olive oil and place on the BBQ for 3 minutes before turning and cooking for a further 3 minutes. The prawns will turn a lovely pink colour. While the prawns are cooking, halve a lemon and place on the grill cut side down to caramelise
Place the prawns on a serving plate and drizzle over the garlic chilli sauce. Serve with the caramelised lemon halves and a fresh salad
Tips & Hints:
Eating prawns still in their shell is delicious and fun but definitely messy. If you would rather peel them beforehand, just reduce the cooking time by a few minutes. The garlic and chilli sauce will be delicious with any seafood cooked on the BBQ.