Best Garlic Butterfly Prawn Recipe Ever

Split prawns down the middle from underneath, top to bottom with a sharp knife. Do not cut all the way through, you are butterflying them and wanting to keep the shells, heads and tails attached to the prawn meat.
Press the prawns flat and devein. Clean out the mustard if you wish to.
In a large bowl mix olive oil, garlic, lemon zest, cracked pepper and a pinch of salt. Place prawns in the bowl and toss gently to coat in the marinade thoroughly. Leave aside for 15 minutes for the flavours to infuse into the prawns.
Heat a large non stick frying pan over medium heat. Fry the prawns flesh side down for around 4 minutes or until they start to change colour around the edges.
Add butter to the pan and swizzle it around the pan as it melts. Once bottoms of the prawns have been coated in butter, turn them over. Add white wine, lemon juice, chives and parsley. Cook for a further few minutes.
Once the flesh turns white from their raw translucence get them out of the pan. Place on a plate, cover them with foil, they will continue cooking while covered for a little bit longer.
Remove prawns and place on a serving plate. Continue to cook the white wine sauce for a further few minutes to reduce it slightly. Then pour over your prawns.
Serve immediately with crusty bread to mop up the sauce.