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12 large raw king prawns
1 handful watercress sprigs
lime wedges, to serve
60 g butter, softened
1 garlic clove, very finely chopped
2 teaspoons Tabasco or hot sauce
1 teaspoon sweet paprika
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
pinch sea salt
250 g curly parsley, leaves picked
60 ml extra virgin olive oil
Pour the parsley purée into a muslin- (cheesecloth-) lined sieve placed over a jug or bowl and allow the juice to drain into the bowl for 5 minutes. Squeeze the puréed leaves gently to extract more juice, then discard. Add the olive oil to the parsley juice, season with salt and whisk together. Set aside.
For the Bloody Mary butter, combine all the ingredients in a bowl and mix well.
Using a sharp knife, cut the prawns and heads in half lengthways, taking care not to cut all the way through – they should still be joined along the centre back. Open out the prawns and remove the gastrointestinal tract.
Using a pastry brush, brush the prawn meat with half the Bloody Mary butter.
Heat a barbecue or chargrill pan to high and cook the prawns, meat-side down, for 1 minute. Turn them over, brush with the remaining butter, and cook for a further 30 seconds, until just cooked.
To serve, arrange the prawns on a serving platter, drizzle with the green oil and scatter with watercress sprigs. Offer lime wedges for squeezing.