For the Chermoula Sauce:

1. Chermoula preparation: Combine the chopped cilantro, parsley, garlic, cumin powder, paprika, coriander seeds, chili flakes, lemon juice and zest in a bowl.
2. Making emulsion: Slowly add the olive oil while stirring until a smooth, slightly thick sauce forms. Season to taste with salt and pepper.

For the prawns:

3. Marinate: Mix olive oil, garlic, lemon juice and zest, smoked paprika, salt and pepper in a large bowl. Add the prawns and make sure they are well coated with the marinade. Let them marinate in the refrigerator for at least 15-30 minutes.
4. Preparing skewers: Skewer the prawns lengthwise on the skewers.

Grilling on The Bastard:

5. Barbecue Preparation: Heat The Bastard to a direct heat of about 200°C.
6. Grilling prawns: Place the prawns on the grill and grill for 2 minutes per side, or until the shells are bright orange and slightly charred and the meat is firm and opaque.
7. Add chermoula: Once the prawns come off the grill, immediately baste them with some of the chermoula sauce to enhance the flavors.

Serving:

8. Dressing: Place the impaled prawns on a large platter. Garnish with additional cilantro or parsley and serve the remaining chermoula sauce separately.
9. Recommendation: Pair the prawns with a fresh salad and crusty bread to dip the sauce on.