Chargrilled Prawns (Shrimp) With Coriander and Lime

From Australian Table magazine.

• Ready In: 42 mins
• Serves: 6
• Yields: 6 appetizer portions

Ingredients

• 80  ml olive oil
• 1  tablespoon fresh lime juice
• 1⁄2 cup coriander leaves, chopped
• 2  tablespoons ginger, finely chopped
• 1  garlic clove, finely chopped
• 1  teaspoon ground coriander
• 24  large  prawns, peeled and deveined with tails left intact (jumbo shrimp)

Directions

1. Place oil, lime juice, coriander leaves, ginger, garlic, and ground coriander in a food processor and process until smooth past consistency.
2. Place prawns in a bowl and coat with 1/3 of the paste. Cover and chill 30 minutes.
3. Thread prawns onto skewers (presoaked, if using wooden). Cook on high heat on a preheated barbecue 2-3 minutes. Drizzle with remaining paste and serve.