Barbecued split prawns with chervil butter

1.Cook garlic in a small saucepan of simmering water over medium-high heat until just tender (4 minutes). Drain, refresh and crush with the flat of a knife. Transfer to a bowl with butter, chervil, lemon juice and mustard, stir to combine and season to taste. Spread three-quarters of butter mixture on prawn flesh and set aside. Melt remaining butter mixture in a small saucepan and keep warm.

2.Heat a char-grill pan over medium-high heat, add prawns and char-grill, turning occasionally, until golden and cooked through (2-3 minutes).

3.Scatter rocket onto plates, drizzle with melted butter mixture, top with prawns and serve with lemon wedges.