Place the chermoula ingredients into a food processor and pulse until it comes together with a coarse texture. Check the seasoning and transfer in a container. Place in the refrigerator until required.

Place the prawns in a bowl and drizzle with a little olive oil and a pinch of smoked paprika toss to coat well. Season well. Thread the prawns on skewers and set aside until needed.

Heat a griddle pan over medium heat. Place the prawns on the griddle pan and cook for 4-5 minutes on each sides or until cooked through and nicely charred.

Remove from the heat, place on a serving platter and drizzle over the chermoula.

Serve warm or at room temperature within 30 minutes with salad leaves or some fresh crusty bread.