In Spain, prawns are often cooked and served in the shell, which retains a lot of their flavour. I think it is similar to cooking meat on the bone, which improves the moisture and taste of a dish. The prawns can be cooked on a grill, but for a true taste of summer, do them on the barbecue.
2 tbsp cumin seeds, lightly toasted and ground
1 tbsp coriander seeds, lightly toasted and ground
1.5 tbsp sweet paprika
1 tbsp ground ginger
2 garlic cloves, roughly chopped
2 small red chillies, seeded and roughly chopped
2 lemons, juiced
100ml olive oil
1/2 tsp salt
1/2 tsp black pepper
16 large green prawns, peeled with head and tail intact
To make chermoula, put all ingredients except prawns in a food processor and process until smooth.
Place prawns in a bowl with ¾ of the chermoula and mix until they are well coated.
Leave in the fridge overnight to marinate. When ready to serve, preheat a grill or barbecue and cook prawns for 3-4 minutes on each side.
Serve with pipirrana salad.
Store remaining chermoula in the fridge under a layer of oil for future use.