Cooking prawns in their shells makes all the
difference to their flavour, but shelling them
is messy – so provide finger bowls, too.
Mix the oil with the garlic, chilli, salt and
paprika, then toss in the prawns. Marinate
the prawns in the fridge for up to 1 day.
TO BARBECUE: Cook the prawns singly or thread 3 onto
skewers to make portions. Barbecue for just
a few mins each side until they turn from
grey to pink. Serve with the mint relish (just
tiny pots per portion), warm finger bowls with
lime slices, napkins, and a bowl for the shells.