Combine fresh chopped coriander and Table of Plenty Pistachio Dukkah in a bowl. Add green prawns, a squeeze of lime juice and toss until prawns are coated.

Preheat a barbecue grill or char grill on medium. Thread the prawns, tail-end first, onto bamboo skewers, two per skewer. Place in a single layer on a tray. Sprinkle more Table of Plenty Lemon Herb Dukkah on top, season with sea salt and spray with olive oil.

Cook on the grill for 3-4 minutes, turning the prawns until they change colour. Transfer to a serving platter. Garnish with lime wedges.