This is the best alternative to barbecued prawns, plus it keeps in all the juices and does not burn the shells. Pan grilled prawns are a great snack or as part of a meal (such paella or buckwheat and rocket salad). Another excellent solution: I freeze some leftover grilled prawns; divide to portions (3 -4 per portion) and use for a soup stock. They add such amazing flavour to ramen style broths!

Season prawns by sea salt and coarse pepper, and finely chopped parsley.
If you like garlic, add it at the end of the grilling process so it won’t burn out and will leave a pleasant aroma on the prawns. For the best result fry them with grated butter.
And then grate more on top of the shells. This will prevent them from drying and keep it moist.

Enjoy!