I remember buying these in Istanbul from a food stand beside the Bosphorus and adapted it from a similar recipe in Marcella Hazan's The Classic Italian Cookbook.
3 tbsp olive oil
75g fine dry breadcrumbs
2 tsps finely chopped parsley
1 clove finely chopped garlic (in season), or 2 tbsp fresh herbs, such as dill, tarragon or chives
salt and freshly ground black pepper
650g green Australian prawns, peeled and deveined with tails on
lemon wedges to serve
Soak the skewers in water so they don't catch alight on the barbecue.
Put the oil and breadcrumbs into a large bowl and whisk until emulsified. Add the parsley and garlic or herbs and season with salt and pepper.
Toss the prawns in the breadcrumb mixture, ensuring they are all well coated. (If the prawns are small, you may need more oil and breadcrumbs.) Let them sit in the mixture for 20 minutes.
Heat the barbecue or grill while you are skewering the prawns. Curl them up with the tail end in the centre and thread them on to skewers in a horseshoe-shape so they don't swivel when you turn them on the barbecue.
Cook for 2-3 minutes each side.
Serve with lemon wedges, a mixture of wild and brown rice and a tomato, cucumber and herb salad.