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Place the peeled garlic cloves in a pot of cold water and bring to the boil. Once soft, place in a colander, refresh with iced water and set aside.
Finely chop the parsley and set aside.
Place the butter, shallots and garlic in a food processor and blend until smooth. Transfer to a bowl, add chopped parsley and cover with cling wrap.
Preheat your grilled pan or BBQ to medium/high.
Take the head off of each prawn and carefully butterfly them from the back with a sharp paring knife.
Drizzle the prawns with olive oil, salt & pepper. Place them onto the grill shell side down and cook for a minute or until slightly charred, then flip over to the other side for another minute.
Remove the garlic butter from the fridge, heat in a small pan until foaming and pour over the prawns.