The spicy tangy prawns are lovely served by themselves with some grilled lime wedges but I love the flavours of the salsa along with it.. so either way, it's delicious! Cooking time indicated includes marinating time.
For salsa, combine tomatoes, avocado, spring onion, chilli, coriander, garlic, lime juice and oil in a bowl and season with salt and pepper (you may make this upto 3 hours in advance. Cover tightly with cling film and refrigerate).
You will need 4 wooden skewers soaked in water for atleast 20 minutes to stop them from burning.
In a bowl, combine the minced garlic, paprika, chilli powder, lime juice and salt.
Add in the prawns and toss to coat evenly.
Thread 5 prawns onto each skewer, cover with clingfilm and refrigerate for 30 minutes (you may marinate the prawns upto 2 hours in advance).
Pre-heat indoor grill to medium-hot, or for outdoor grills, medium-hot coals.
Grill the prawns until they are pink and the flesh is opaque, about 3 minutes on each side.