Serves 4.

INGREDIENTS

8 very large raw prawns (shrimp)

1 tablespoon sweet chilli sauce

1 teaspoon ground coriander

125ml (1/2 cup) olive oil

80ml (1/3 cup) lime juice

3 garlic cloves, crushed

1 tomato, peeled, seeded and chopped

2 tablespoons roughly chopped coriander

METHOD

Remove the heads from the prawns and, with a sharp knife, cut the prawns in half lengthways, leaving the tails attached. Pull out each dark vein.

Mix together the sweet chilli sauce and ground coriander with half the olive oil, half the lime juice and half the garlic. Add the prawns, toss to coat, then cover and marinate in the fridge for 30 minutes.

Meanwhile, to make the dressing, mix the remaining olive oil, lime juice and garlic in a bowl with the chopped tomato and coriander.

Drain the prawns, reserving the marinade and cook, cut-side down, on a hot, lightly oiled barbecue grill or flat plate for 1-2 minutes each side, or until cooked through, brushing occasionally with the marinade.

Spoon a little of the dressing over the prawns and season well with salt and pepper before serving.