There are various ways of coking tiger prawns. For instance, to grill tiger prawns, first remove the shells and leave the tail intact. Then, remove the black intestinal vein and skewer the prawns onto a wooden skewer for twenty minutes. After that, layer the rack with aluminium foil and preheat the grill. Place the skewered prawns under the grill once it is hot, while ensuring that you leave some space between each skewer. Next, brush some olive oil and seasoning on the prawns and grill for four minutes turning the prawns midway. Lastly, remove the prawns from heat when they turn pink.