Remove prawn heads and cut along the back through shell, leaving connected at the legs and tail. Remove vein and discard

Thread 2 skewers into the top and bottom of a prawn to keep it flat. Repeat so that you have 2 prawns on each double skewer

Brush flesh side of prawns with melted butter and sprinkle over Texas Style BBQ seasoning sachet

Preheat a cast iron char-grill pan or BBQ over medium-high heat

Pour half of the finishing sauce into a serving bowl and set aside for serving. Keep remaining for basting prawns

Place prawns shell side down onto char-grill and brush with finishing sauce. Cook 2-3 minutes. Turn prawns over and add lemon halves. Continue cooking for a further 2 minutes or until charred and just cooked through

Transfer to a serving platter and serve with grilled lemon halves, Cos lettuce wedges with Caesar dressing and reserved finishing sauce