A good handful of fresh mint leaves, finely chopped
A good handful of fresh coriander leaves, finely chopped
100ml olive oil
grated zest and juice of 1 lime
Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 10-30 minutes to allow the flavours to mingle.
To make fragrant Thai prawns, remove heads and peel head shells from 20 raw king prawns but leave tail sections with their shell on. Toss in the marinade and let the flavours infuse for 10 minutes (or more if you can).
Cook the prawns on a really hot pan (or BBQ plate) for 45 seconds on each side until they turn from grey-blue to orange-pink.
Serve with a salad, corn cobs and other scrummy things from your BBQ.