1. To make coriander butter, place all ingredients in a small food processor and process until combined. Transfer to a sheet of baking paper and roll into a log shape. Wrap up tightly in paper,
twisting ends. Refrigerate until firm. About 10 minutes before serving, cut into 1cm thick slices.
2. Peel and devein prawns, leaving tails intact. Thread a prawn lengthways onto each skewer.
3. Cook prawns on an oiled, barbecue grill plate, over high heat, for about 2 to 3 minutes each side, or until cooked through.
4. Serve prawns with mixed lettuce leaves and lemon
slices. Top with sliced coriander butter, allowing butter to melt over prawns.
 

Tip: Coriander butter can be made up to two months ahead. Store, cut in slices, in an airtight container in the freezer