Grilled Coconut Ginger Prawns with Papaya Salsa

When barbecuing big prawns, the conundrum is whether to take the shells off or not? The shelled ones are much easier for your friends to eat, but they do tend to dry out. I’ve found that threading a lime leaf over the back of each prawn is a clever way to protect the flesh during grilling and it also infuses an intense lime taste. The coconut marinade keeps the flesh moist and ties in the tropical flavours.