Thanks to the addition of canned pineapples (and their syrup), this butter shrimp recipe acquires an added layer of sweetness and caramelization. This complements the fattiness of the butter, the heat of the chilies, the tartness of some lemon slices, and the freshness of large prawns.
- 8 tbsp butter, divided
- 1 kg large prawns or shrimp, peeled and deveined
- 1 can (225g) pineapple chunks
- 4 cloves garlic, minced
- 1 tsp red chili flakes
- 1 lemon, thinly sliced