These are garlic prawns with a twist… smothered in a creamy sweet roasted garlic and tarragon butter, they are party perfect with very little effort. … The garlic butter keeps in the fridge for a day or so if you don’t use it all in one go although I doubt you will have any left over. You need to buy raw prawns, I bought Castletownbere prawns which were marked as oven ready but were far form it so watch out and devein etc if necessary. This little dish provides zinc, iodine and protein and the garlic provides cholesterol lowering and other healing benefits , but for me, this simple recipe made the best prawns I have ever tasted.

Prawns with Sweet Roasted Garlic and Tarragon butter
Serves 3 as a starter
1 head of Garlic, unpeeled
50g butter
2 tablespoons of chopped tarragon
1 teaspoon dried chilli flakes
Sea salt and cracked black pepper
A dozen prawns butterflied with tail intact if possible

Preheat oven to 180C
Roast the whole head of garlic on a tray for 30 minutes until soft
Increase the temperature of the oven to 220C
Squeeze the lovely sweet garlic from each clove into a bowl and mash it until it is smooth.
Add the butter, tarragon, chilli, salt and pepper and mix to combine.
Tip prawns into the butter and gently mix to get the butter on all the prawns.
Tip them onto on a baking tray and cook for 8 minutes or until cooked through.
Halfway through cooking it is a good idea to gently spoon over the melted butter on the prawns while they cook.
Serve with a few wedges of lemon to squeeze over and enjoy.