Chargrilled Citrus-Salted Prawns with Hot Pepper Sauce - Ainsley Harriott

Ingredients

• 300g large king prawns, peeled, de-veined, tails left on
• 2 tbsp olive oil
• 2 tbsp Citrus Salt
• For the Citrus Salt
• 75g sea salt
• zest of 2 limes
• zest of 1 lemon
• zest of 1 pink grapefruit
• 1/2 tsp nutmeg
• 1 tsp cayenne pepper
• For the Hot Pepper Sauce
• 1 large onion, halved with root intact, cut into 8 wedges
• 5 garlic cloves, whole
• 100g Scotch bonnet chillies, halved and de-seeded
• a drizzle of olive oil
• juice of 1 orange
• a good splash of rum
• a large handful of fresh herbs (I use tarragon, flat-leaf parsley and coriander)