Prawns with Chilli Garlic Butter and Pineapple Salsa

With only a week and a half to go before Spring arrives, it's time to think about the foods we love to eat in the warmer months. I love tropical fruit, and I especially love adding them to savoury foods. Here is a recipe with a great example of it. 

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This is recipe by one of everyone's favourite Masterchef contestants this year, Hayden Quinn. The original recipe uses scampi but I decided to use prawns instead. Either would work well. Word on the street is he has a TV show coming up. Should be interesting to see what comes out of that. 
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Anyone else feeling slightly lost without Masterchef? What is everyone's favourite summer dish? 
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Adapted Recipe from Masterchef Magazine
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Ingredients
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500g peeled prawns with tails on
Lemon cheeks to serve
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Chilli Garlic Butter
125g butter, softened
4 garlic cloves, crushed
1 chilli, seeded and finely chopped
1 lemon, zested
2 tablespoons chives, finely chopped
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Pineapple Salsa
400g pineapple, peeled, cut into 1cm pieces
1 avocado, cut into 1cm pieces
1 chilli, seeded thinly sliced
2 eschalots, finely chopped
1/4 cup coriander leaves
1/4 cup mint leaves
1 lime, zested and juiced
1 1/4 sesame oil
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Method
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1. To make the chilli garlic butter, combine the butter, garlic, chilli, lemon zest and chives in a small bowl, then season with salt and pepper.
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2. To make pineapple salsa, place all ingredients in a large bowl and toss to combine, then season.
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3. Preheat a chargrill pan or barbecue to high. Melt a quarter of the chilli garlic butter in a small saucepan. Remove the pan from the heat, and using a pastry brush, brush the prawns with the butter. Chargrill prawns in 2 batches until cooked. 
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4. Place the prawns on a platter. Spoon over the remaining garlic butter and the pineapple salsa, and serve immediately with lemon cheeks.