To grill the prawns, first pour the bread crumbs into a shallow bowl. Start with about 3/4 cup and add more bread crumbs if you need them.
*Note: Italian Bread Crumbs can be used instead of just plain bread crumbs. If using Italian bread crumbs, do not season the prawns with more salt before coating them in the bread crumbs; otherwise, they may be too salty as the parmesan from the bread crumbs is usually salty enough. It is also worth noting that homemade bread crumbs are preferred over store bought as they are usually much fresher.
When ready to cook, brush or spray the prawns with a bit of olive oil. If using plain bread crumbs, lightly season the prawns with a bit of salt and pepper.
Next, place a skewer into the bread crumbs and then flip over to coat the other side, shaking off any excess. Continue until all of the skewers are coated in the bread crumbs.
Before cooking the prawns, make sure your grill is clean and hot. Douse a paper towel in oil and oil the grill. Place the skewers diagonally onto the hot grill and grill for 2 to 3 minutes per side or until just cooked through. When done, the bread crumbs should be nice and golden. Be sure to monitor the heat to prevent the bread crumbs or sage leaves from burning. If they start to burn before the prawns are cooked through move them to a cooler part of the grill or turn the heat down a bit.
Serve the prawns with some of the salsa verde and a good squeeze of fresh lemon juice poured over top. Serve more lemon wedges and any remaining salsa on the side.