Place the prawns, garlic, olive oil and pepper in bowl. Gently toss then set aside for 20 minutes.
Salt:
Add salt into prawns just before cooking and toss.
COOKING
Sear in batches: Heat oil and about 1/3 of the butter in a large heavy based fry pan over high heat. When the butter is melted, add half the prawns - don't crowd the pan.
Cook for 1 minute until light golden then turn with tongs. Cook 1 minute then remove onto a plate. Cook the remaining prawns also for 1 minute each side (you shouldn't need more oil).
Return first batch of prawns back into pan.
Add wine - it will sizzle and be steamy! Stir, scraping the bottom of the pan, until wine mostly evaporates - around 30 seconds.
Butter & lemon: Scatter remaining butter across pan, add lemon juice. After butter melts, stir for 30 seconds, then remove from stove.
Garnish & serve: Transfer to serving plate, sprinkle with parsley and serve with extra lemon wedges. Bread for mopping is essential.
