Mix the garlic, oil and lime rind and juice in a shallow, non-metallic dish and season well with salt and freshly ground black pepper. Stir in the coriander and the prawns and leave to marinate at room temperature for 1 hour or longer or overnight, covered, in the fridge.

One at a time, open out the prawns and push onto the skewers, starting at the ‘non-tail end’ of each prawn.

Cook on the BBQ or on a hot griddle pan, turning once or twice for 3-5 minutes or until golden and pink.