Spicy, grilled shrimp

Dab the shrimps dry with kitchen paper.

Cut the coriander very finely. Grate the green skin of the lime and squeeze out the fruit.

Mix the coriander with the lime zest and juice, the sriracha sauce and honey. This mixture is the 'glaze'.

Thread the prawns and pineapple alternately over the satéite skewers. Brush the skewers on both sides with the glaze.

Heat the grill pan without oil or butter and grill the skewers in 5 minutes on a high heat. Turn halfway.

Divide the rest of the coriander leaves over the grilled skewers.