Melt the butter in a saucepan over a low heat for a few minutes.

Zest and juice the lime.

Add the lime zest and juice to the butter along with plenty of salt and pepper and stir well.

Remove the heads from the shrimp.

Slice down the belly of the shrimp and open it outwards to butterfly it. (You may also want to remove the black vein that runs down it's back under the shell. This is the intestinal tract and is not harmful but may not be aesthetically pleasing!)

Grill the shrimp for 3-4 minutes turning occasionally, until the insides turn from translucent to opaque and the shell turns from grey to pink.

Drizzle the sauce over the cooked shrimp and serve garnished with some fresh herbs or salad and some lime wedges.