Peal the prawns/shrimps but leave the tails on.
Add salt to them and put them in a covered bowl and leave in the fridge for 30 minutes
Heat the garlic infused oil and butter together in a large heatproof dish over a medium heat.
When foaming add the prawns
Add the roasted chilli oil and stir and cook prawns for around 3 minutes, or until they curl up and change colour.
Cut and squeeze the lemon juice, sprinkle with the parsley and serve in the dish.
Serve with a good chunk of baguette to dip in to the sauce.