Grilled Prawns with Okra and Eggplant

Make the grilled prawns

1. Butterfly each prawn without flattening, leaving shell intact, by cutting down the belly side through to the back to split open and devein. Set aside. Stir together onion, coconut oil, thyme, lemon zest and juice, garlic, cayenne, salt, ginger, and shrimp powder in a medium bowl. Add prawns, and toss to coat, working onion mixture into cut portion of each prawn. Cover and refrigerate 30 minutes.

2. Preheat a gas or charcoal grill to medium-high (400°F to 450°F). Brush grill grates with coconut oil. Grill prawns, uncovered, until shells are bright red and charred in spots and flesh is opaque, 1 to 2 minutes per side. Transfer to a plate; tent with aluminum foil.

Make the okra and garden eggs

1. Heat 2 tablespoons coconut oil in a large skillet over medium-high. Working in batches, cook eggplant and okra in a single layer until browned and just tender, 1 to 2 minutes per side, adding additional coconut oil as needed. Transfer eggplant and okra to a plate; set aside.

2. Reduce heat under skillet to medium, and add remaining 1 tablespoon coconut oil. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add ginger and garlic; cook, stirring constantly, until beginning to brown, about 30 seconds. Stir in reserved eggplant and okra, salt, crushed red pepper, and grains of paradise. Cook, stirring often, until onion starts to brown and vegetables are tender, about 1 minute. Add spinach, stirring occasionally, until just wilted, 2 to 3 minutes. Serve immediately with prawns.