Using a scissors butterfly the prawns by cutting through the underside of prawn all the way from the tail through to the head, open them out and place in a bowl. Add some olive oil, salt and pepper, toss together and set aside.
Add the nduja to a cold saucepan and place on a medium heat. Break apart with a wooden spoon while the fat renderers out from the nduja. When it starts to sizzle add 1 clove of finely chopped garlic and sauté for a minute before adding the butter. When the butter is melted and starts to bubble remove from the heat before it turns brown. Toss in half of the parsley keeping the rest of garnishing.
Place a griddle pan on a high heat, drizzle olive oil on the sourdough and stab a peeled clove of garlic with a fork and use this to brush the oil into the bread. When the griddle is hot, toast the sourdough on both sides. Set aside and remove any bits of bread from the pan.
Place back on a high heat and when it’s very hot add the prawns in batches shell side down. Cook for just over 1 minute or until nice a charred. Flip over and give the meat side just a little colour before dropping into the warm nduja butter. Keep going until all the prawns are cooked and tossed through the butter.
Place a slice of bread on a plate and add 4 to 5 prawns, drizzle with some lemon juice and a sprinkle of chopped parsley.
