•  2 tablespoons sea salt flakes
•  1 tablespoon chopped flat-leaf parsley leaves
•  2 teaspoons finely grated lemon rind
•  4 cloves garlic, crushed
•  2 small red chillies, finely chopped
•  ¼ cup (60ml) olive oil
•  1kg green (raw) tiger prawns (shrimp), peeled with tails intact
•  lemon wedges, to serve

  Place the salt, parsley and lemon rind in a bowl and mix to combine. Set aside

  Place the garlic, chilli, oil and prawns in a bowl and toss to coat. Cover and refrigerate for 30 minutes. Thread the prawns onto skewers. Heat a barbecue or char-grill pan over high heat. Char-grill or barbecue the prawns for 5 minutes each side or until cooked through. Sprinkle with the salt mixture and serve with lemon wedges. Serves 4.