Skewer the tiger prawns onto two wooden skewers that have been soaked in water for half an hour.
Heat a griddle pan, brushed with oil, until smoking. Add the prawn skewers and chargrill for 2-3 minutes on each side, until pink and cooked through. Add a squeeze of lime juice during cooking.
Add the lime wedges to the griddle pan and cook until slightly browned.
To make the salsa, place the mango, chilli, lime juice, soy sauce, coriander and honey into a bowl and mix well.
To serve, place the prawn skewers onto a plate and spoon the salsa alongside. Garnish with the griddled lime wedges.