• Prepare the prawns by cutting off the antennae and trimming off the sharp spikes on the front of the head of the shrimp.
• Carefully remove the shell from the body of the shrimp taking care to leave part of the tail and the head intact.

Tamarind Coconut Marinade

• Mix the tamarind pulp with warm water. Press the pulp between your fingers to get about 1/4 cup of pulp mixture. You may need to use more or less as the consistency of the pulp varies by brand.
• Mix the pulp with the coconut milk, sugar, rub, and oil in a gallon plastic zip bag. Place the shrimp in the bag and marinate for 20 minutes.
• Grill the shrimp over hot coals and remove when just cooked. Baste the shrimp with the leftover marinade as you grill, taking care not to overcook the shrimp.
• Serve immediately with garnished with cilantro.