1.Beat butter, lemongrass, half the rind and the juice in a small bowl until combined; stir in parsley.
2.Melt half the butter mixture in a small saucepan; remove from heat. Thread two prawns onto each of eight skewers; brush with half the butter mixture.
3.Cook prawns on a heated oiled barbecue (or grill or grill pan) until changed in colour. Serve prawns topped with remaining butter mixture; sprinkle with remaining rind.
You will need to buy about 1kg prawns in the shell for this recipe. Shell and devein the prawns, leaving the tails intact. You will need 8 x 25cm bamboo skewers. Soak them in water for at least 1 hour before use to prevent them splintering and scorching during cooking.