N’Awlins Barbeque Prawns

• 6 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 1 tablespoon fresh lemon juice
• 2 teaspoons finely chopped fresh thyme
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon turmeric
• 650g large green prawns (in their shells)

METHOD

• In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes.
• Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool to room temperature.
• Using a sharp knife, split open the back of each prawns and devein it. Place the prawns in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.
• Remove the prawns from the bag and discard the marinade. Grill in your Weber over direct high heat (230°C to 280°C), with the lid closed as much as possible, until the prawns are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once. Remove from the grill and serve warm or at room temperature with rice, if desired.