Prawns with chilli, coriander and lime butter

Shell the prawns leaving the tails intact. To butterfly the prawns, cut along the back of the prawns, about halfway through. Remove the veins.

Add the prawns to a heated oiled grill pan or heavy-based frying pan; cook until the prawns change colour and are just cooked through.

Meanwhile, combine the butter, chilli, juice and coriander in a bowl and mix well.

Serve the mesclun with the prawns, drizzled with the hot butter mixture.

Not suitable to freeze. Butter suitable to microwave.

Tip: the butter is also delicious served with grilled scampi or yabbies.