Drizzle the grilled shrimp with the marinade and let them rest for 5 minutes before serving.

Prepare the grill and, as soon as it is very hot, grill the shrimp until they are coloured on both sides, opaque and with crispy skin.

Fold the prawns, so that they rest their heads against the tail, and pierce them with the wooden skewers, two shrimps per skewers. Reserve the marinade. Drizzle them with the sauce and reserve for 1 hour.

In a bowl, mix the fleur de sel, the finely chopped garlic cloves, the crushed pink peppercorns, the coriander, the chilli flakes, the lime juice and the olive oil.

Make this cut a little deep so that the marinade penetrates. Remove the intestine and reserve.

Start by making a cut on the back of the shrimp starting at the base of the head and ending at the tail.