Prepare the prawns by de-veining them and butterflying them.

To butterfly and de-vein a prawn, use a knife to slice along the back curve of the prawn. If you already removed the digestive tract, you simply need to make the cut you've already made deeper. Place the tip of your knife in the cut near the head of the shrimp, then cut along the back all the way to the tail, and press the prawn open.

Combine the honey with the garlic, ginger and scotch bonnet pepper. Cover the prawns with this mix and allow to marinade in the refrigerator for 15 minutes.

Add the olive oil to a pan and when hot (but not smoking), fry the prawns on medium heat for about 4 - 5 minutes, turning once, until the turn deep pink.