Grilled prawns with burnt pineapple & scotch bonnet chutney

Method

• step 1

  Cut the antennae and legs off the prawns using kitchen scissors. Snip down the back of the shell, from the neck to just before the tail. Use a cocktail stick to remove the dark intestinal tract, discarding this. Discard the parts of the shell around the middle, leaving the heads and tails intact.

• step 2

  Combine the garlic, white parts of the spring onion, the cumin, thyme, smoked paprika, pul biber, 1 tsp salt, ½ tsp ground black pepper and the oil to make a paste, and rub this all over the prawns. Set aside.

• step 3

  Arrange the coals of the barbecue on one side and light. For the chutney, cook the shallot directly on the coals for about 15 mins, turning every 5 mins until soft when pressed. Slice off the root end of the garlic bulb, drizzle with a little of the olive oil and season with a little salt. Wrap in foil and cook directly over the coals for 15-20 mins, turning every 5 mins until soft.

• step 4

  Drizzle the pineapple slices with a little of the remaining oil and cook directly over the coals for 2 mins, then turn and cook for 5-8 mins more, turning every minute until dark golden all over with charred spots. Remove from the grill and put in a blender. Squeeze in the softened garlic, then add the cooked shallot, the vinegar and remaining olive oil. Season with a little salt and pulse until you have a semi-chunky chutney (you don’t want it to be completely smooth). Mix in the scotch bonnet and season to taste.

• step 5

  Arrange the prawns either directly over the coals or on top of the grill and cook for 3 mins until the undersides have turned pink. Flip and cook for a couple of minutes more until the prawns are completely pink with no areas of grey. Remove from the barbecue and serve immediately with the chutney.