Peel and clean the prawns but keep the tails on. Use paper towels to dry them very well.
Add the prawns to a mixing bowl and drizzle well with olive oil. Toss to coat.
Sprinkle with the sea salt, garlic and onion powder, smoked paprika, oregano and red pepper flakes.
Use your hand and make sure to coat the prawns in all the seasonings all over.
Allow them to rest at room temperature for 2o minutes while working on the mango chimichurri.
Preheat a cast iron skillet on medium flame. Once hot add the prawns without touching each other. Cook for about 1 to 2 minutes per side depending on the size of the prawns, until they curl up and start turning pink.
Make sure not to overcook them or they will be rubbery.
Spoon some of the basil mango chimichurri on a plate and top with the shrimp. Drizzle some more mango chimichurri on top and garnish with the fresh basil. Finish with a light drizzle of extra virgin olive oil .Saver the jumbo prawns with a glass of white wine !