1-First Step: Start by preparing your prawns. If you bought frozen prawns, ensure they are fully thawed. Rinse them under cold water and pat them very dry with paper towels. This step is crucial because wet prawns will steam rather than grill, preventing that desirable crispy texture. Devein the prawns by making a shallow slit along the back and removing the dark vein with the tip of a knife. You can choose to leave the shells on for more flavor or remove them for easier eating. Leaving the tails on makes for a beautiful presentation and acts as a convenient handle.

2-Second Step: Create the marinade. In a medium bowl, whisk together the 1/4 cup olive oil, juice of 2 limes, 3 cloves of minced garlic, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes. Season generously with salt and black pepper. Whisk until the oil and juice are emulsified. Add the prepared prawns to the bowl and toss them gently to coat evenly. Let them sit for about 15 to 30 minutes. Do not marinate for much longer, as the acid in the lime juice can start to cook the shrimp, making the texture mushy.

3-Third Step: While the prawns marinate, prepare your grill. Preheat your barbecue to medium-high heat, aiming for a temperature around 400°F (200°C). If you are using wooden skewers, soak them in water for at least 30 minutes beforehand so they do not burn on the grill. Thread the prawns onto the skewers, piercing through the tail and the thicker part of the body. Do not pack them too tightly; leave a tiny bit of space between each prawn to allow the heat to circulate and cook them evenly on all sides.

4-Fourth Step: Once the grill is hot, clean the grates well and oil them lightly to prevent sticking. Place the skewers on the grill. Cook for about 2 to 3 minutes per side. You will know it is time to flip when the prawns turn pink and opaque on the first side and have nice grill marks. Be careful not to overcook them, as shrimp can become rubbery very quickly. They are done when they are curled slightly and completely pink throughout.

5-Fifth Step: While the prawns are grilling, make the lemon butter sauce. In a small saucepan over low heat, melt the 4 tbsp unsalted butter. Add the remaining minced garlic and sauté gently until fragrant, about 1 minute. Stir in the 1 tbsp fresh lemon juice and remove from heat. Season with a pinch of salt. This simple sauce adds a luxurious finish to the dish.

6-Final Step: Remove the prawns from the grill and transfer them to a serving platter. Immediately drizzle the warm lemon butter sauce over the skewers. Garnish with freshly chopped parsley for a pop of color. Serve hot while they are sizzling. These pair perfectly with a light salad or grilled vegetables. If you are serving a crowd, you might want to check out these strawberry shortcake trifles for a refreshing dessert option that balances the savory seafood.