Roughly chop the parsley. Set aside.
Heat butter and oil in a large frying pan over medium-high heat.
When butter melts, add garlic, chilli and paprika; cook for 10 seconds or until fragrant.
Add prawns and cook for 2 minutes or until pink on both sides, stirring occasionally.
Remove from pan; place into a serving bowl. Stir through the juice of 1 lemon.
Serving Suggestions: To serve, spread buttery chilli prawns over toast and top with parsley and lemon wedges.