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Pile coals over to one side of your BBQ to create a hot, direct cooking side, and a warm, indirect cooking side.
Add the juice of one of the lemons to a bowl. Cut the shallots into rings and add to the lemon juice. Add a pinch of salt and set aside for 10 mins.
Chunk up the avocados and slice the cucumbers. Add everything to a bowl along with the rocket.
Tip the yoghurt into a blender with half of the herbs. Finely grate the garlic into the blender, then add the juice of the remaining lemon and season well with salt and pepper. Blend until smooth.
Toss the prawns with oil and season with salt. Pile onto the grill and leave to caramelise for 3-4 mins. Turn over and cook for another couple of mins before whipping off the grill when bright pink and crispy.
Pour the yoghurt dressing over the chopped veggies, add the lemony shallot rings and toss together. Pile onto a platter and top with the grilled prawns.