By Levi Roots
This reminds me of feasts at summer music festivals when I was cooking for our band. It was something easy I could do for the boys – just throwing on the garlic and cooking the prawns before we went on stage. Use Dublin Bay prawns (langoustines) if you can get them, instead of tiger prawns. Serve with Pineapple and Mint Salsa, Lime, Chilli and Coriander Mayo or Caribbean Salsa Verde.