Grilled Prawns (Emirati Rubyan Meshwi)

Jumbo prawns are basted in a spicy-sweet ketchup-based sauce before they are grilled.

2 Tbsp. sugar
2 tsp. brown mustard seeds
1 tsp. ground oregano
1 tsp. whole white peppercorns
3 chiles de árbol, stemmed
¾ cup tomato paste
1/3 cup ketchup
3 Tbsp. malt vinegar
3 Tbsp. extra-virgin olive oil
3 Tbsp. tamarind concentrate
1½ Tbsp. soy sauce
1½ lb unpeeled jumbo prawns or shrimp, preferably head-on

To Serve:
lemon wedges

Grind sugar, mustard, oregano, peppercorns, and chiles in a spice grinder into a powder; transfer to a bowl. Stir in paste, ketchup, vinegar, oil, tamarind, and soy sauce; reserve 1/3 cup sauce. Add prawns to bowl and toss; let sit 20 minutes.

Heat a charcoal grill or set a gas grill to high. (Alternatively, heat a grill pan over medium-high heat.) Grill prawns, flipping once and basting frequently with reserved sauce, until slightly charred and cooked through, about 10 minutes. Serve with lemon wedges.

Makes 2-4 servings.