Thaw prawns and rinse with cold water. Drain well and season with salt and plenty of black pepper.

Melt half of the garlic butter in a skillet. Add shallots and cook until beginning to colour. Add prawns and cook stirring over high heat until they turn pink. Pour in the ouzo and let the alcohol evaporate (or light a match with caution!). Add half the parsley. Cook a couple of minutes then add remaining butter. Lower the heat and simmer a few minutes until prawns are cooked. If you want more sauce with your prawns add 2-3 tablespoons water and swirl through.

Sprinkle with remaining parsley and serve with lemon wedges.