Peel and devein 500 grams of prawns, leaving the tails intact. Rinse and pat dry with a paper towel.
In a bowl, mix 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of red chili flakes, salt to taste, and 1 tablespoon of finely chopped coriander leaves.
Add the prawns to the marinade and mix well. Let it marinate for 15-20 minutes.
Heat 2 tablespoons of butter in a pan over medium heat. Add 1 tablespoon of finely chopped garlic and sauté for 1-2 minutes until fragrant.
Add the marinated prawns to the pan and cook for 2-3 minutes on each side until they turn pink and are cooked through.
Garnish with additional chopped coriander leaves and serve hot with lemon wedges.