If you don't have preserved lemons, make some soon! If that fails, just use the juice of half a lemon and the zest of 1 and 1/2 lemons. It's the zest that is important.
All my life I have never referred to large shrimp as prawns, but for some reason here on the North Coast they are really particular about calling them prawns (the correct term for sure). So let's acquiesce and be agreeable!
Cilantro Grilled Shrimp with Polenta
1 small bunch cilantro
3 cloves garlic
1/4 preserved lemon, rinsed and pulp removed, minced
1/4 cup olive oil
1 lb shrimp, shelled and deveined
1/2 cup polenta (coarse cornmeal)
3 cups water
1/2 teaspoon salt
1/2 cup grated hard cheese (asiago, parmesan, pecorino)
1-2 tablespoons butter (to taste)
lots of black pepper
lemon wedges for garnish
Puree cilantro, garlic, preserved lemon, and olive oil until smooth. Marinate shrimp in sauce for at least 30 minutes. Broil until edges char. Meanwhile make polenta by boiling water with cornmeal and salt, stirring constantly, for at least 10 minutes. When polenta begins to thicken, add cheese, butter and pepper and spoon onto plates. Serve broiled shrimp over polenta and eat!