Add the coriander, parsley, garlic, lime juice, hemp seeds, salt, and pepper to the food processor. Pulse to finely chop the coriander and parsley. With the food processor running, stream in the olive oil. Blend for about a minute, scraping down the sides of the bowl as needed.
Add half of the sauce to a bowl then add the prawns, mix to ensure it is all well covered. Marinate the prawns for at least 15 minutes.
Shake off any excess marinade and pierce the prawns onto the barbecue skewers. Discard the leftover marinade that was touching the prawns.
Grill over medium-high heat for four to five minutes, flipping halfway through or until the prawns are cooked through. Divide the prawns skewers between plates and serve with the remaining sauce. Enjoy!
Leftovers - Refrigerate in an airtight container for up to three days.
Serving size - One serving is equal to one 12-inch skewer.
Wooden skewers - If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.
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