Clean the prawns and make a slit down the back to remove the vein.

Rinse the prawns thoroughly.

Drain the prawns well.

Place butter dots (approximately 80g) on the base of a large cast iron casserole dish.

Arrange a single layer of prawns in the dish and season with salt.

Scatter 1/3 of the chopped garlic and parsley over the prawns.

Sprinkle a little peri peri or chilli powder over the prawns.

Dot half of the remaining butter over the first layer.

Arrange a second layer of prawns on top.

Scatter with garlic, parsley, and peri peri/chili powder.

Repeat for a third layer, using the remaining ingredients.

Cover the casserole dish and cook over medium-high heat for approximately 10 minutes, until the prawns turn bright and their flesh is white.

Add the lemon juice.

Crumble the feta cheese over the top.

Rock the dish from side to side to spread the sauce.

Cover the casserole dish again and cook for a further 10 minutes, or until the feta has melted, shaking the pan to mix the juices.

Serve immediately.