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1 kg cooked yabbies (or prawns), butterflied
100 g butter, softened
3 dried red chillies, finely chopped
1 cup flat leaf parsley, finely chopped
1 clove garlic, minced
1/2 lemon, zested
1 tablespoon Murray River Pink Salt Flakes
1. Place yabbies on a grill plate, fresh side facing up.
2. Mix all the ingredients together in a bowl and dot over the yabbies.
3. Place under a hot grill for a few minutes to warm the yabbies and melt the butter.
4. Serve with lemon wedges and crusty bread.
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