Split each prawn slightly along the back of the shell to remove the tract, this makes them easier to peel later and doesn't need to go any deeper than that.
Get your coals ripping hot, direct heat, nothing fancy.
Douse the prawns generously in good sea salt.
Lay them straight over the coals and cook, turning once, until the shells are charred and the flesh underneath is opaque and firm.
Serve straight off the grill, shell on, exactly as they come off the fire.
Note: No butter, no marinade, nothing added. The whole point of this one is how good a great prawn tastes with just salt and fire.
