Large prawns marinated in a Caribbean jerk and Nigerian suya spice fusion.
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In a large mixing bowl, whisk together the vegetable oil, jerk seasoning, 2 tablespoons of suya spice, lime juice, brown sugar, garlic, and ginger.
Pat the prawns dry with paper towels to ensure the marinade sticks properly.
Add the prawns to the bowl and toss thoroughly until every prawn is evenly coated in the spice mixture.
Cover the bowl and let the prawns marinate in the refrigerator for at least 30 minutes, but no longer than 2 hours.
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
Thread the prawns onto skewers or place them directly on the grill, cooking for 2-3 minutes per side until pink and charred.
Remove from heat and immediately sprinkle the remaining tablespoon of suya spice over the hot prawns.
Garnish with fresh cilantro and serve warm with extra lime wedges on the side.
