Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. For the marinade, peel ginger and grate finely. Clean and wash the chilli and cut into very fine rings. Wash 1 lime and finely grate the peel. Halve the limes and squeeze the juice
Mix ginger, half of the chilli rings, brown sugar, 2/3 of the lime juice and lime zest well. Embezzle olive oil. Put the prawns in a flat dish, pour the marinade over them and leave to stand for approx. 45 minutes
In the meantime, finely chop the peanuts. Mix yoghurt, mayonnaise, remaining lime juice, remaining chilli pepper and peanuts (up to 1 teaspoon for garnishing). Season to taste with salt, pepper and sugar
Remove the prawns from the marinade and let them drip off a little. Put the marinade aside. Stick each shrimp lengthwise on a skewer. Grill for 3-5 minutes while turning. Sprinkle the marinade on the prawns, arrange on plates and garnish with lime wedges. Add the dip in a small bowl sprinkled with peanuts
Waiting time approx. 30 minutes