Wash and peel the prawns, leaving the tails intact, and pat dry. Set aside.

Remove the stem end from the chiles and, using a small knife, remove the white membrane and seeds. Caution: if you are sensitive to chilies, you may want to wear latex gloves. Cut the chiles into slices. Set aside.

In a medium nonreactive bowl, stir together the olive oil, lime juice, honey and cilantro. Add the prawns, chiles and green onions and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 24 hours, tossing the prawns occasionally.

If using bamboo skewers, soak them in water to cover for about 30 minutes, then drain.

Prepare a medium-hot fire in a grill.

Remove the prawns from the marinade and thread them onto metal or soaked bamboo skewers, leaving a finger's width in between each prawn to ensure even cooking. Place the skewers on the grill and cook, turning once, for 2 to 3 minutes per side. Do not overcook; the prawns will continue cooking after they are removed from the grill. 

Alternatively, to cook the prawns on the stovetop, do not skewer them. In a large sauté pan, warm a drizzle of olive oil. Add the prawns and cook, turning once, for 2 to 3 minutes per side.

Remove the prawns from the skewers. If serving as an appetizer, accompany with sweet and spicy dip dipping sauce or mango salsa. If serving as an entrée, accompany with a salad or sautéed or grilled vegetables.