Leave out the butter to room temperature or slightly softened butter. Mince 6 cloves garlic and combine the two in a mixing bowl. Roll it up with some cling wrap (make a cylinder) and chill it in the fridge.
Using some kitchen scissors, snip off the 'nose' and all the legs of the prawns. Skewer them prawns from the bottom up.
Marinade the prawns with 2 extra cloves of garlic, oil, salt and pepper for 2 hours.
Preheat your barbeque (but leave one burner off) - making sure there is a 'cooler' spot.
Barbecue the prawns - making sure that you start with the cooler portion of the grill for about 5 minutes, until par cooked. Then chargrill on top of flames to finish.
In a small sauce pan, melt the garlic butter, pour over and garnish with parsley.
Compound Butter (1) - Make sure to 'cling wrap' the garlic butter by itself, butter by nature tends to soak up smells and flavours in its surroundings. You might not like 'fish' or 'chicken' tasting butter! Also mixing bowls also have tend to impart metallic flavours.
Compound Butter (2) - An amazing little helper for stock, soups, sauces, spread and what not. Make a bigger batch and keep it for other dishes!
Skewers - Soak the skewers in water for an hour or so - this draw moisture into the wood and prevents them from catching on fire on the BBQ.
Controlling the BBQ - Its essential not to overcook prawns, especially large ones - they tend to get very sinewy and chewy.
No BBQ? - Use a french grill or a cast iron grill instead.
Marination - Marinate the prawns for about 2 hours or so to yield good flavours, but don't over do it! Its not chicken!
An Asian Twist? - You can add some lime, chilli and coriander and remove the parsley if you want to put an asian twist to it.