20 large shrimp, peeled but with the tails left on
50g pack lactose free butter
1 tbsp garlic infused oil
1 tsp chili paste
small pack flat-leaf parsley, chopped
1 tsp caper, drained and finely chopped
1 lemon, zested then cut into wedges
Butterfly the shrimp, removing the black thread that runs through the body. Beat the lactose free butter until smooth, then mix in the chili, parsley, capers, lemon zest and some ground black pepper. Can be made 2 weeks in advance, then chilled.
Open out each shrimp and smear 1 tsp of the lactose free butter into the middle. Can be made 1 day ahead and chilled.
When ready to eat, heat the grill to as high as it will go. Put the shrimp on a baking tray and grill for 5 mins until they are pink through. Serve the hot shrimp and lemon wedges for squeezing over.