Serve prawns in a watermelon shell with watermelon pieces on the side for a real tropical feel.
200g grape tomatoes, diced
2 mangoes, flesh diced
1 small red onion, finely diced
2/3 cup fresh coriander leaves
1 long green chilli, deseeded and finely chopped
2 tablespoons each sweet chilli sauce and lime juice
2 tablespoons bush spice seasoning
2 tablespoons finely chopped fresh parsley
1.5kg medium green prawns, peeled, leaving tails intact and deveined
To make salsa, combine tomato, mango, onion, coriander, chilli, sweet chilli sauce, lime juice and 1 tablespoon olive oil in a bowl. Season to taste. Cover and chill for 30 min. If making further ahead of time, add sweet chilli, lime juice and oil only 30 min before serving.
Combine bush seasoning, parsley and 1/4 cup olive oil in a small bowl. Transfer half of the marinade to a large glass dish and add prawns, tossing to coat. Cover and chill until ready to cook.
Heat a barbecue or chargrill pan over high heat. Thread 4-5 prawns each onto soaked wooden skewers. Grill prawns, in batches, for 2-3 min, turning often, and brushing with reserved marinade in the last 1 min of cooking or until prawns are just cooked through. Serve with the mango salsa and grilled lime cheeks.