Sweet, Spicy, Tangy BBQ Garides (Prawns)

2 tablespoon EVOO
3-4 crushed garlic cloves, or about 1 tablespoon
2 tablespoons tomato paste
1 tablespoon honey
1 tablespoon Pomegranate molasses (instead of soy sauce
1 teaspoon lemon rind
1 tablespoon lemon juice
1/2 teaspoon harissa paste
1 tablespoon fresh coriander, chopped plus extra for garnish
1/2 teaspoon dried oregano
1/2 teaspoon of salt
8-10 large prawns, heads and shells on

Butterfly the prawns with a serrated knife and dispose of the vein 

In a bowl, mix all the marinade ingredients. Combine the prawns with the marinade and coat everywhere.

Preheat your BBQ on high heat and transfer your prawns cooking for about 6-7 minutes basting with the reserved marinade and turning once until pink and just cooked through.

Plate up and finish off with sea salt flakes, a good squeeze of fresh lemon juice and freshly chopped coliandro (coriander).