BARBECUED PRAWNS WITH DILL AND LEMON BUTTER
Servings: 4

DILL AND LEMON BUTTER:
250 g/9 oz unsalted butter, softened
1 tablespoon finely chopped fresh dill
2 garlic cloves, crushed
1 small shallot (eschalot), finely chopped
1 tablespoon finely chopped flat leaf parsley
sea salt and freshly ground black pepper
juice of 1/2 lemon
1 tablespoon Pernod

12 extra large king prawns
1 lemon, quartered, to garnish

To make the dill and lemon butter, combine the butter, dill, garlic, shallot, parsley, salt, pepper, lemon juice and Pernod in a bowl and mix well.

Butterfly the prawns by slicing along the belly, leaving the shell intact.

Evenly spread a heaped tablespoon of the dill and lemon butter onto the exposed prawn flesh.

Preheat the barbecue or, alternatively, a grill to high.

Place each prawn, flesh-side down, onto a hot chargrill for 1–2 minutes. Or transfer the prawns to a large baking tray and place under the grill for 2–3 minutes or until cooked through.

Divide the prawns between four warmed plates and serve, garnished with the lemon quarters.

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FRENCH POTATO SALAD

4 large potatoes, any kind
DRESSING:
1/2 cup white wine
1/2 cup chopped, fresh herbs, parsley, chives, tarragon, chervil
6 tablespoons olive oil
2 tablespoons white wine vinegar
1 clove garlic, minced
1/2 teaspoon Dijon mustard
salt and pepper to taste

Peel and slice potatoes, put them in a saucepan to boil or steam.

Combine all other ingredients and set aside.

When the potatoes are tender remove them from the stove, drain them and toss while hot with the dressing (this makes a lot of dressing, you may wish not to use it all in the salad.)