1-First, preheat the BBQ grill on high and oil the grill grates well to avoid any sticking. If your shrimp are small, thread them on skewers so they don’t fall through the grates this keeps things easy and mess-free. Pat the shrimp dry with paper towels to help them crisp up nicely on the grill.

2-Next, prepare the lemon garlic butter sauce by melting 90g unsalted butter over medium-high heat. Add the finely chopped garlic and 1/4 teaspoon salt, stirring until it turns a light golden brown, then remove from heat right away to keep it from burning. Stir in 1.5 tablespoons of lemon juice for that zesty kick.

3-Just before cooking, toss the shrimp gently with garlic powder, smoked paprika, cayenne pepper, lemon juice (if you’re BBQing), olive oil, salt, and pepper. This marinade infuses the prawns with bold flavors without overwhelming them.

4-Place the shrimp on the hot grill and cook for 2 minutes on each side until they’re golden and crisp. Remove them promptly to keep them juicy. Drizzle with the lemon garlic butter sauce, sprinkle with chopped parsley, and serve right away with crusty bread for dipping. For stovetop cooking, skip the lemon juice in the seasoning, cook the shrimp in 1-2 teaspoons of oil over high heat in batches, and make the sauce in the same pan afterward.