Ingredients

• 120g unsalted butter
• 6 garlic cloves, crushed
• 1 small red chilli, seeds removed, chopped
• Juice of 1 lemon, plus wedges to serve
• 11/2 tablespoons chopped basil leaves, plus extra leaves to garnish
• 36 large green prawns (about 2.5kg), heads removed, shells intact
• 2 tablespoons chopped flat-leaf parsley leaves

Provencale mayonnaise

• 450g good-quality whole-egg mayonnaise
• 2 tablespoons roughly chopped pitted black olives
• 2 tablespoons chopped semi-dried tomatoes
• 1/4 cup basil leaves, roughly torn

Method

• Step 1 For the mayonnaise, combine ingredients in a bowl, then chill until ready to serve.
• Step 2 Place butter and garlic in a saucepan over low heat. Once the butter has melted, add the chilli, lemon juice and basil, stirring to combine. Set aside.
• Step 3 Halve prawns by splitting lengthways through the middle with a sharp knife. Remove vein, rinse, then pat dry with paper towel. Season with salt and pepper.
• Step 4 Preheat a chargrill or barbecue to hot. If grilling, place the prawns on a shallow baking tray shell-side down. If barbecuing, place on barbecue plate shell-side down. Brush prawns with some of the butter and grill for 3-4 minutes until just cooked through. Pile onto a platter. Warm any remaining butter over low heat. Pour over prawns. Sprinkle with parsley and extra basil. Serve with mayonnaise and lemon.