This is a simple, very quick, elegant dish with a subtle sensual flavor.
•extra jumbo prawns
•ev olive oil
Butterfly shrimp in shells leaving tail in tact. Clean.
Boil salted water in saucepan. Add 2 tbsp olive oil. Slowly pour in the polenta stirring continuously with a wooden spoon to avoid lumps. Cook 3-5 minutes. Add some butter and lemon zest. Adjust seasoning.
Melt some butter until nutty brown. Place shrimp on oven safe pan, flesh side up. brush with melted butter. Season with salt and pepper. Place under broiler for a minute or so or until just cooked through. Finish with more melted brown butter.
To plate, place a mound of polenta in the middle of plate, top with shrimp. garnish with chopped parsley.