Place the avocado oil, crushed garlic, ginger root, 1 1/2 tablespoons of the sweetener, lemon juice, coconut aminos, and ground black pepper in a bowl and mix together well using a stick blender, or small blender.

Place the raw prawns in a large Ziploc bag and carefully pour the marinade in. Zip and toss to coat the prawns well. Lay on the counter so the prawns are in one layer and leave to marinade at room temperature for at least 30 minutes, tossing periodically to ensure the prawns remain evenly coated.

Meanwhile, place the Greek yogurt, Egg White Protein, lemon zest and juice, chopped parsley, sea salt, and the remaining sweetener in a small bowl and whisk until smooth. Cover and keep in the fridge until ready to serve.

Preheat oven to 450°F.

Thread prawns onto bamboo or metal skewers. The number of prawns per skewer will depend on their size.

Place skewers on a large baking sheet lined with parchment paper.

Bake for three minutes until the prawns have just started to turn bright pink with no gray spots. If you have very large prawns, they will take a minute longer. Do not overcook—no one likes tough prawns.

Serve with the sauce.

Store in an airtight container in the fridge.