Butterflied Garlic Tiger Prawns

Weigh out the butter in a small mixing bowl and let it soften to room temperature. Use the extra butter to grease the insides of a baking dish large enough to hold all the butterflied prawns comfortably.
To butterfly the prawns, leave the tails attached but pull off their heads and legs with your hands, and peel off their shells; you can discard these or reserve them for making stock, if you like. Working with one prawn at a time, uncurl it so that the belly faces upwards, then use a sharp knife to cut a line from the head-end of the prawn down to the base of the tail, making sure the knife cuts about two-thirds of the way through the meat, but not all the way through. Open up each prawn gently, like a book, and use your knife to scrape away the brownish intestinal tract that runs down the centre. Rinse the prawns carefully under the tap and pat dry, then put them in the buttered oven dish, cut-side up (you may need to press down gently on the prawns so that they are fully opened out).
Preheat the oven to 230⁰C (Gas Mark 8). To make the garlic butter, crush the garlic cloves into the bowl containing the softened butter, then add the chopped parsley and grate in the zest of the lemon half. Juice the zested lemon into the bowl too, then season with salt and pepper and beat everything together gently with a wooden spoon until well combined. Spread an equal amount of garlic butter over each opened-out prawn. When the oven is ready, put the prawn dish on the highest shelf and cook for about 5 minutes, until the butter is sizzling and the prawns are cooked through.
Serve hot, with the reserved parsley scattered over, the lemon wedges alongside and plenty of bread for mopping up the juices.