1: First, peel the prawns, removing the heads but leaving the tail shells on. Using a sharp knife, make a small slit along the middle of the back to expose the dark intestinal vein. Prise this out with the tip of your knife and discard it.

2: Tear off a 45cm length of foil and place shiny side down on your work surface. Fold the foil in half, then create a pocket by sealing the sides (to do this, fold the foil edges over and over a few times, pressing firmly). Put the prawns into the foil pocket through the opening at the top.

3: Put the butter, olive oil, garlic, chilli, smoked paprika and sherry into a small pan. Place over a high heat and let it bubble away for 2 minutes. Take off the heat and season well with salt and pepper.

4: Pour the butter over the prawns in the foil pocket. Fold the foil edges together along the open side to seal the parcel completely. Place the foil parcel on your hot barbecue and cook for 12–15 minutes, depending on the heat. You’ll be able to tell that it’s nearly ready when the envelope begins to puff up with steam.

5: Remove the foil parcel from the barbecue, open it up carefully and tip the prawns and buttery juices into a serving bowl then sprinkle with chopped parsley – or just rip it open, throw in the parsley and tuck in! Make sure there’s lots of crusty bread around to dunk in the juices.

TIP - Instead of a foil parcel, you can cook the prawns in a sealed rigid foil container – for better stability.