Zest a lemon and lime, then add to a bowl.

Finely slice large clove of garlic and finely shred the parsley and add to bowl.

Add juice of 2 x lemons and 1 x lime to bowl, mix thoroughly and season well.

Depending on the length of skewers and size of griddle pan, you may want to cut these to length first with a pair of strong kitchen shears.

Carefully thread a bamboo skewer through a slice of lime, monkfisk medallions, lemon slice, prawns (or any combintion you prefer), until you have used up all the ingredients.

Place the seafood skewers into a shallow dish, and pour over the zesty marinade. Swish around the marinade to ensure that everything is evenly covered.

Cover with cling film and refrigerate for an hour or so. After 30 mins, peel back the cling film, rotate the skewers 180 degrees, cover again and return to fridge.

Bring a cast iron griddle pan to a medium-high heat, and brush with a little olive oil. Once hot, add the seafood skewers and griddle for 1-2 minutes, turn 180 degrees and cook for a further 2 mins. You make want to brush over any remaining marinade during the griddling process. Once prawns have turned pink in colour (and there are no more opaque sections on the prawn), remove from heat.

Place on ore-warmed plates and serve immediately.

Optionally, you may want to combine the juice of a lime, soy sauce and red chilli, mix, and brush over the skewers just before serving, or serve in a separate ramekin to be dipped into.