32 jumbo raw prawns peeled and deveined (17.5 oz after peeled)
3 cloves garlic, crushed
24 slices (about 3) large limes, very thinly sliced into rounds (optional)
olive oil cooking spray
1 tsp kosher salt
1 1/2 tsp ground cumin
1/4 cup chopped fresh coriander divided
16 bamboo skewers soaked in water 1 hour
1 lime cut into 8 wedges
1. Heat the grill on medium heat and spray the grates with oil. Season the shrimp with garlic, cumin, salt and half of the coriander in a medium bowl.
2. Beginning and ending with prawns, thread the prawns and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.
3. Grill the prawns turning occasionally, until opaque throughout, about 1 to 2 minutes on each side. Top with remaining coriander and fresh squeezed lime juice before serving.