Prawns Chermoula

• 1kg green (raw) prawns (approx 30)
  
• 30 Skewers
  
• 2 tsp sweet paprika
  
• 1 tsp ground ginger
  
• 1 tsp chilli powder
  
• 1 tsp ground cumin
  
• 1 tsp ground coriander
  
• 1 tsp ground white pepper
  
• 1/2 tsp ground cardamom
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp allspice
  
• 1 tsp salt
  
• 40ml lemon juice
  
• 50ml olive oil
  

Mix spices with salt, lemon juice and olive oil, to form a smooth paste (chermoula).

Peel prawns, removing heads, but leaving tails intact.

Remove intestinal tract (devine)

Coat prawns with chemoula and marinade for 30 min.

Thread one prawn on each skewer lengthways through the centre.

Cook on oiled BBQ plate for 2 min on each side