Marinade: Place the prawns, 1 tablespoon olive oil and pepper in bowl. Gently toss then set aside for 20 minutes (no longer else the prawns will sweat from the salt),.

Sear in batches: Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Place half the prawns in the pan then sear each side for just 45 seconds, using tongs to turn.

Remove & repeat: Remove prawns onto a plate, heat the last 1 tablespoon of oil and cook each side for 45 seconds.

Return first batch of prawns back into pan.

Garlic - Add garlic then stir for 30 seconds.

Add wine - it will sizzle and be steamy! Stir, scraping the bottom of the pan, until wine mostly evaporates - around 30 seconds.

Butter & lemon: Scatter butter across pan, add lemon juice. Swirl butter around the pan until it melts, then toss through the parsley.

Serve: Transfer the prawns and all the butter sauce onto a serving plate. Serve with extra lemon wedges. Bread for mopping is essential - try this simple Crusty Artisan Bread!