Season the prawns

• Pat the prawns dry and place them in a bowl.
• Season with salt, black pepper and half of the lime juice.
• Toss to coat evenly.

Make the garlic butter

• Melt the butter with the olive oil in a frying pan over medium heat.
• Add the minced garlic and chopped Scotch bonnet pepper.
• Cook gently until fragrant, without browning the garlic.

Cook the prawns

• Add the prawns to the pan in a single layer.
• Cook until they turn pink and opaque, turning once.
• Spoon the garlic butter over the prawns as they cook.

Finish and serve

• Add the remaining lime juice and toss the prawns in the sauce.
• Scatter over the chopped parsley.
• Serve immediately while hot and juicy.