Cut the antennae and legs off the prawns using kitchen scissors. Snip down the back of the shell, from the neck to just before the tail. Use a cocktail stick to remove the dark intestinal tract, discarding this. Discard the parts of the shell around the middle, leaving the heads and tails intact.

Combine the garlic, white parts of the spring onion, the cumin, thyme, smoked paprika, pul biber, 1 tsp salt, ½ tsp ground black pepper and the oil to make a paste, and rub this all over the prawns. Set aside.

Arrange the coals of the barbecue on one side and light. For the chutney, cook the shallot directly on the coals for about 15 mins, turning every 5 mins until soft when pressed. Slice off the root end of the garlic bulb, drizzle with a little of the olive oil and season with a little salt. Wrap in foil and cook directly over the coals for 15-20 mins, turning every 5 mins until soft.

Drizzle the pineapple slices with a little of the remaining oil and cook directly over the coals for 2 mins, then turn and cook for 5-8 mins more, turning every minute until dark golden all over with charred spots. Remove from the grill and put in a blender. Squeeze in the softened garlic, then add the cooked shallot, the vinegar and remaining olive oil. Season with a little salt and pulse until you have a semi-chunky chutney (you don’t want it to be completely smooth). Mix in the scotch bonnet and season to taste.

Arrange the prawns either directly over the coals or on top of the grill and cook for 3 mins until the undersides have turned pink. Flip and cook for a couple of minutes more until the prawns are completely pink with no areas of grey. Remove from the barbecue and serve immediately with the chutney.