In a food processor, combine cilantro, parsley, garlic, toasted pine nuts, Parmesan, lime juice, cumin, salt, pepper and red pepper flakes (if using). Pulse until coarsely chopped.

With the processor running, stream in olive oil until the mixture is emulsified and reaches a saucy pesto consistency. Taste and adjust salt, lime or pepper as needed. Transfer half to a bowl for marinating prawns and reserve remainder for finishing.

Corn Bread Pudding

Preheat oven to 350°F (175°C). Lightly butter an 8x8-inch baking dish.

Place cornbread cubes in a large bowl. Scatter fresh corn kernels, chopped scallions and shredded cheddar (if using) over the cornbread.

In a separate bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, melted butter, salt and black pepper until smooth.

Pour the egg-milk mixture evenly over the cornbread and gently press the bread down so it absorbs the custard. Let sit for 10 minutes to soak.

Bake uncovered for 30–35 minutes, or until the top is golden and a knife inserted in the center comes out mostly clean with a few moist crumbs. Remove from oven and let rest while you prepare prawns.

Prawns

If using wooden skewers, soak them in water for 20 minutes to prevent burning. Preheat grill or grill pan to medium-high heat (about 425–450°F / 220–230°C).

Pat prawns dry with paper towels. Season lightly with kosher salt and freshly ground black pepper.

Place prawns in a bowl or shallow dish and add 1/2 cup of cilantro pesto. Toss to coat evenly and let marinate for 10–15 minutes at room temperature (do not marinate much longer or acids may firm the shrimp too much). Reserve 1/4 cup pesto for finishing.

Thread prawns onto skewers (2–3 prawns per skewer depending on size) or place directly on grill. Brush grill grates or grill pan with neutral oil.

Grill prawns 2–3 minutes per side, basting once with the reserved pesto after flipping, until prawns are opaque and have a light char. Total cook time should be 4–6 minutes depending on size. Avoid overcooking.

Remove prawns from grill and let rest 2 minutes.

Assembly & Serve

Spoon a generous portion of warm corn bread pudding onto each plate (approximately 3/4 to 1 cup).

Top the pudding with 3–4 grilled prawns per serving. Drizzle with additional cilantro pesto (about 1 tablespoon per serving) and squeeze a lime wedge over the prawns.

Garnish with microgreens or chopped cilantro. Serve immediately.