2 lbs. fresh jumbo prawns
3 cloves garlic, finely minced
1/4 tsp. salt
1/4 c. olive oil
1/4 c. melted butter
2 tbsp. lemon juice
1/8 tsp. pepper
1 1/2 tsp. drained & rinsed capers
2 tbsp. chopped parsley

Shell and devein prawns, leave tail on. Split lengthwise 3/4" from head, forming butterfly. Marinate prawns in mixture for several hours (I prepare in the morning and refrigerate). To cook, arrange prawns in a single layer in a shallow pan, pour over the remaining sauce. Broil 6 to 8 minutes, 3" from heat. Remove prawns to warm platter and pour drippings from pan over all. Do not overcook.