In a blender or food processor, place all the ingredients apart from the prawns and blend well. Pour most of the mixture over the prawns to marinade. Save the remaining for basting the prawns whilst cooking.
Preheat an outdoor grill or BBQ onto medium heat.
Next heat up the coconut milk for the callaloo rice in a medium saucepan. When the coconut milk comes up to the simmer add the callaloo and bring to a boil. Add thyme, whole scotch bonnet pepper, crushed garlic, spring onions and stir well; allow to simmer for 10 minutes. Add butter, and rice, stir well. Place a lid on the pan and cook over a low flame until all the liquid has been absorbed and the rice grains are cooked.
Brush grill grate with oil. Cook shrimp for around 2-3 minutes on each side on the preheated grill. Turn frequently, basting often with remaining marinade mixture.
Spoon the rice onto the plate and top with the jerk prawns. Serve with a mixture of your favourite sautéed vegetables.
Recipe courtesy of Nigel Thompson