A garlic prawn recipe basted with butter and herbs.
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Cut through shell along the back of each shrimp. Devein shrimp, and peel the shells off.
In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
Reserve 6 tablespoons lemon mixture for serving.
Place prawns and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
Heat a grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess.
Grill until opaque throughout, 2 to 3 minutes per side.
Serve shrimp drizzled with reserved lemon mixture.