Prepare the prawns by trimming off the legs and sharp horn and devein by pulling the head towards the tail and sliding a cocktail stick in the natural gap of the shell to remove the vein.
Toss the prawns thoroughly with the sweet chilli sauce (being careful of any sharp bits!) and marinade in the fridge for 30 minutes to an hour.
When ready to eat, skewer the prawns from the gap between the clacker and tail and cook in a preheated griddle pan in Roccbox for around 3 minutes in total.
Serve with lime wedges and picked oregano.