3

limes

½

cup

flaked coconut

½

cup

milk

¼

cup

rum

1

Tbs

honey

24

extra-large prawns; peeled, deveined

1

red onion; cut into 2cm pieces

2

Tbs

olive oil

½

tsp

chopped fresh tarragon

1

Cut 1 lime in half lengthwise, then cut crosswise into thin slices. Set aside. Grate enough zest from the remaining 2 limes to measure 1 teaspoon, then halve the limes and squeeze the juice from them.

2

In a food processor, combine the coconut, milk, rum and honey. Process until the coconut is finely chopped but not puréed. Transfer to a large non-aluminum bowl and stir in the lime juice, lime zest and prawns. Mix well. Cover and refrigerate for 45 minutes. Remove from the refrigerator 15 minutes before grilling. If using wooden skewers, soak 6 to 8 of them in water to cover for 20 to 30 minutes.

3

Meanwhile, in a bowl, combine the onion, olive oil and tarragon. Mix well, cover and set aside.

4

Prepare a medium-hot fire in a grill. Position the grill rack 10 - 15cm above the fire.

5

Remove the prawns from the marinade, taking care not to knock off any of the clinging marinade. Bend each prawn almost in half and insert a skewer just above the tail so it passes through the body twice. Alternate the prawns with the lime slices and onion pieces.

6

Place the skewers on the rack. Cook, turning once, until the prawns are crisp on the outside and opaque throughout, 4 to 5 minutes per side.

7

To serve, remove the prawns, lime slices and onion pieces from the skewers and place on a serving platter. Serve hot.