Wash and clean prawns by cutting the antennae and rostrum (beak).
With the shell still on, make a slit on the back, devein, and open up to a butterfly.
Season with salt and pepper. Brush prawn with olive oil and grill over charcoal until cooked.
For the lemon sauce; combine butter, lemon zest and lemon juice. Stir very well then add parsley.
For the buttered vegetables; heat butter in a pan then stir cook mixed vegetables for 3 minutes. Season with salt and pepper.
Serve the grilled prawn with lemon butter sauce, buttered vegetables and steamed rice.