The art to braaing prawns lies in the way you skewer them according to Jamie Purvience
When skewering your prawns skewer the first one through the tail and then the head, skewer the second one straight through the head and the same for each one after, leaving no space in between, creating one big prawn.
Use good quality olive oil.
Brush on some spices of your choice.
When braaing make sure you get it up to a high heat.
If you hear the sizzle it means that they are caramelising and developing flavour.
They will be ready when the outer skin has turned orange and the meat is pearly white.