Prawns with garlic butter and salad

8 prawns (size 6/8) EPIC

250 grams butter, at room temperature

1 onion, finely chopped

1 clove of garlic, finely chopped

Finely chopped parsley

Finely chopped chives

Watercress

1 avocado

1 red onion, finely chopped

Flat-leaf parsley

1 cucumber, cut into strips or ribbons

Oil

White wine vinegar

1. First, make the garlic butter. Mix the softened butter with the onion, garlic, parsley and chives. Shape it into a roll and leave it to harden again in the fridge. Heat up the barbecue.

2. Cut a slit down the back of the prawns and remove the intestinal tract. Stuff them with the herb butter.

3. Place them on a tray, drizzle with a little oil and cook them on the barbecue.

4. Meanwhile, prepare the salad. Scatter the cucumber ribbons over the watercress. Scatter the onion and herbs over the top. Cut the avocado into pieces and scatter over the salad. Drizzle with a little oil and white wine vinegar, and season with salt and pepper.

5. Serve with the prawns.