In a small bowl, whisk together the peri peri, lemon and olive oil.
Add the prawns to the sauce and allow to marinate, covered in the refrigerator, for 15 – 30 minutes.
After marinating, drain the prawns and reserve the sauce. Heat a saute pan over Medium/Medium-High heat. Add the butter and swirl to melt. Once the foaming has stopped, add the prawns in a single layer and cook for 1 – 2 minutes.
Turn the prawns over and cook for another 1 -2 minutes before removing to a plate to keep warm. Add the reserved sauce to pan and reduce by half, approximately 1 – 2 minutes. Plate the prawns and drizzle reduced sauce over top before garnishing with parsley.
Enjoy!
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