INGREDIENTS
8 raw Dublin Bay prawns in the shell, weighing at least 125g each
125g butter
1 garlic clove, crushed
4 tbsp mixed herbs, such as parsley, tarragon and chervil, very finely chopped
salt and pepper

THE GARNISH
lemon wedges
sprigs of watercress and herbs

DIRECTIONS
Cut the prawns in half lengthways, remove the gut and wash under cold running water. Dry with absorbent kitchen paper. Lay the prawns shell side down on a baking sheet. Blend the butter, garlic and herbs together and season to taste with salt and pepper. Spread the herb butter over the prawns and cook under a preheated, very hot grill for 3-4 minutes. Arrange on warmed plates and garnish with the lemon, sprigs of watercress and herbs. Ready to serve.