Charles Dance's Prawns with Oil, Lemon and Garlic Charles' wife Joanna recommends lots of crusty bread to mop up the juices 12 king prawns in their shells (350g/12oz) 125ml/4fl oz olive oil juice of 1 large lemon grated rind of ½ lemon 2 garlic cloves, crushed 1 tsp salt coarsely ground black pepper 50g/2oz butter    Line a grill pan with foil, then arrange the prawns in their shells on the foil.    In a jug, mix together the oil, lemon juice, rind, garlic and salt and pepper. Whisk everything together with a fork and then pour over the prawns. Leave them to marinate for at least an hour.    When you are ready to cook them, heat the grill to medium. Dot the butter over the prawns and grill about 7.5cm/3in from the heat, turning frequently, for 5-6 minutes or until the shells darken and begin to look slightly brown.    Serve on warm plates with the juices poured over; have some napkins and finger bowls ready. Serves 2.