BBQ prawns with dijon butter, hazelnuts, capers & watercress

Method

(This recipe was kindly suppled by Rigters Supermarkets.) Serves 6 as a starter

To make the dijon butter, get the butter to room temperature so it is nice and soft.  Mix the butter and mustard in a bowl until nicely combined. Set aside.

Barbecue or pan fry the prawns until just cooked (no longer translucent). Toss them through the dijon butter.

Add a squeeze of lemon and a pinch of salt.

Pile prawns onto a serving plate, garnish with crushed toasted hazelnuts, baby capers and fresh watercress.