Prawns from the Indian Ocean are tender, delicate and above all cheap, compared to those from the Mediterranean, which are tastier anyway.
Therefore, as well as grilled or even boiled and accompanied with sauces, they can be sautéed with the addition of spices, even spicy ones, and made more appealing with exotic fruits or, as in this case, with local citrus fruits that can create a pleasant contrast. The light yellow-skinned Kenyan oranges are not as sweet as those of the Mediterranean belt, but combined with the shrimp and spices, they make this dish a delicacy for the palate.
Here is the recipe from the Italians in Kenya portal.

Ingredients for 4 people

800 gm prawns
2 oranges
A small piece of fresh ginger
One teaspoon of powdered ginger
Half a teaspoon of chilli powder or cayenne pepper (for those who do not like spicy, Spanish paprika is fine)
One clove of garlic
A tot (10cl) of Brandy
Olive oil
A knob of butter
200 grams of basmati rice

Roast the prawns in a preheated pan with a little oil, the clove of garlic, the chopped fresh ginger and a sprinkling of chilli or paprika.
While cooking, add the juice of one of the two oranges.
Sauté them to brown on both sides and when they have reached complete redness, flame them with brandy.
Separately, boil the basmati rice in a little water and when it is ready, spread a small cup or mold with butter and place the rice, then tip it onto the plate where the prawns will be served and add the ginger powder.
Place the prawns on the plate and add the rest of the orange juice, after warming it in the previously drained prawn pan.