Grilled Prawns with Artichoke and Lemon Butter

Instructions

1. 1

   Pat the prawns dry with paper towels and toss with 1 tablespoon of olive oil, salt, and pepper in a bowl. Set aside for 10 minutes to bring to room temperature.

   Tip: Dry prawns will sear better and develop a nice golden exterior on the grill.

2. 2

   Toss the artichoke hearts with remaining 2 tablespoons of olive oil, salt, and half of the chopped thyme in a separate bowl.

3. 3

   Heat a grill or grill pan to high heat (around 450°F). Once hot, place the artichoke hearts cut-side down and grill for 3-4 minutes until caramelized. Transfer to a plate.

   Tip: The cut sides should develop a golden-brown crust for maximum flavor.

4. 4

   Grill the prawns for 2-3 minutes per side until they turn pink and opaque throughout. Be careful not to overcook as they will become rubbery.

   Tip: Prawns cook very quickly; watch them carefully during grilling.

5. 5

   While the prawns cook, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add lemon juice, lemon zest, and remaining thyme.

   Tip: Do not let the butter brown; keep the heat at medium for a silky sauce.

6. 6

   Transfer the grilled prawns and artichokes to a serving platter or individual plates. Drizzle the warm lemon butter sauce over everything and garnish with fresh parsley and red pepper flakes if desired.

   Tip: Serve immediately while the butter sauce is warm and the prawns are still hot.