PRAWNS WITH LEMON MYRTLE BUTTER - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

250g unsalted butter, softened
1 clove garlic
1 teaspoon Lake Crystal Salt
1 teaspoon Lemon Myrtle powder
1 tablespoon flat leaf parsley, chopped fine
Freshly ground black pepper
Juice of ½ lemon
4 large raw prawns per person

METHOD

• Begin by making the butter.
• Crush the garlic to a paste with Lake Crystal Salt.
• Add to the butter with the parsley, pepper, lemon myrtle powder and lemon juice. Mix well.
• Roll in a piece of glad wrap to form a sausage and store in the fridge.
• Cut the prawns into butterflies or peel if you prefer.
• Cook under a hot grill or on the BBQ.
• Put onto a warm serving plate.
• Cut the butter into slices and allow to melt onto the prawns.
• Serve.

Try the butter on a simply cooked piece of fish or grilled lobster.

Lake Crystal natural lake salt - an organically certified fine food salt developed for the food enthusiast, discerning cook and the health conscious consumer.