This dish is part of the “Prawnucopia” feast for 8-12 - or you can make it as a standalone dish. This recipe requires 1 hour of additional chill time.
Place the chilli, allspice, cumin, nutmeg, onion, garlic, ginger in a blender and process until finely chopped.
Add the oil, vinegar, rum, lime and sugar and process until combined.
Place prawns in a bowl pour over jerk seasoning and refrigerate for 1 hour.
Place corn on the BBQ or char grill and cook on high, turning for 10 minutes or until charred and cooked.
Place butter, chilli and lime in a bowl, season with salt and pepper. Mix until well combined and brush over the corn while still hot. Keep warm.
Thread prawns onto metal skewers and grill for 4-5 minutes each side or until just cooked. Serve with chilli lime corn and fresh salad leaves.