Prawns with tarragon and citrus butter

Tarragon is a good hardy herb to have growing in a pot so it's on hand for delicious seafood dishes. This herb butter is also great drizzled over pan-fried fish or crayfish straight from the pot. Make sure you mop up any extra butter with crusty bread.

Ingredients

25 g	Butter, melted
4	Garlic cloves, crushed
2 Tbsp	Lemon zest
2 Tbsp	Orange zest
2 Tbsp	Lemon juice
¼ cup	Fresh tarragon, chopped (reserve some leaves for garnish)
¼ cup	Chopped parsley
¼ tsp	Salt and freshly ground black pepper
16	Large raw prawns, shells on (Main)
4 slices	Crusty bread, to serve

Directions

1. Make the butter by combining the butter, garlic, zest, juice, tarragon, parsley, salt and pepper in a small bowl.
2. Wash and pat dry the prawns, then place in a large bowl. Add half the butter and toss.
3. Heat a barbecue grill to a medium heat. Cook the prawns for four minutes each side. Brush with a little extra butter if needed.
4. Serve hot with extra tarragon leaves, crusty bread and remaining butter on the side.