Prawns with Lemon Caper Butter

Words and images Fiona Hugues

Nothing screams summer quite like a bright orange prawn, and this recipe is super simple, easy to knock up, and delicious to boot. Just add bread to sop up all the buttery juices.

6–10 large whole prawns, raw, or precooked if you’re short of time

100g butter

2 tbsp capers

lemon juice (around half a lemon or to taste)

salt & pepper

If using raw, cook the prawns on a hot barbecue or grill until they go bright orange and the meat is cooked. Set aside. Melt butter in a pan over high heat. Just before it starts to foam add the capers, a squeeze of lemon juice (watch, it sizzles dramatically), and pour over the cooked prawns. Season with salt and pepper.  Serve with fresh bread to mop up the buttery juices.

SETTING NOTES – This is an old floral print I found at a fabric store. I soaked it in a bucket of tea and coffee to tone down the bright white background. The hand painted Italian plate I found at Linen and Stone, which I have teamed up with new green Italian platters accentuated with brights pops of yellow from a small ceramic Le Creuset spoon and centrepieces of fresh lemons. The cutlery is also from Linen and Stone the horn handled knives are some of my favourites.

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