Garlic Butter King Prawns

• One 250g pack of XXL raw peeled king prawns (about 8 prawns) and a 90g roll of garlic and herb butter
• Melt half the roll in a hot pan, add the prawns from defrosted and cook for about three minutes, turning once, until pink right through
• Enough for one generous main or two starters, with bread for the butter

Garlic prawns are what every tapas bar does best and what almost nobody makes at home, mostly because the prawns in the shops are small and wet. These are about as large as a peeled king prawn tail gets in the UK, so eight of them make a plate rather than a garnish.

We'll admit there's no cleverness here: good prawns, good butter, a hot pan. That is rather the point. Keep the other half of the roll for toast (or a steak). Defrosted properly in the fridge overnight, we'd defy you to tell them from fresh, and if you can, we'll give you your money back.

If you'd like more heat, we do them with chilli, smoked salt and lime butter too.

In the box: only the prawns and the butter. Anything else in the photo is a serving suggestion.

How you've been enjoying our king prawns in garlic butter...

• "These are great for when I don't have time to do my own prep! Nice firm prawns, not too much garlic, and a sweet overall flavour. Great as a snack or with pasta."
• "Tremendous! My second order of these. Huge king prawns in a lovely garlic butter. Ideal with crusty bread!"
• "Very large prawns, very sweet, the garlic is not overbearing - great with pasta"