3 tbsp butter
6 tbsp Sriracha - Thai hot sauce
4 cloves garlic, minced
1/2 kg king prawns, cleaned, peeled and skewered with tail left on
2 tbsp lemon zest
3 tbsp fresh mint, minced
3 tbsp fresh basil, minced
Whip butter with Sriracha and melt in skillet.
Toss in garlic and saute before adding prawns. Just before they're done, add lemon zest, mint and basil and allow to wilt a little.