Prawns wrapped in zucchini with a red pepper

1 Servings

Ingredients

Quantity Ingredient

Directions

16 md prawns

: Marinade--

3 TB olive oil

¼ c dry white wine

1 ts lemon zest -- minced

1½ ts fresh oregano<<OR>> -- : minced

½ ts dried oregano

1 ½ ts Fresh Thyme<<Or>> -- minced ¾ ts Dried Thyme

1 ts Garlic -- minced

1 TB Fresh Parsley -- minced

½ ts Red Chili Flakes

½ ts Kosher Salt

2 Lg Zucchini -- *see notes

16 Lg Basil Leaves

16 Bamboo Skewers <<Or>>

16 Rosemary Branches -- leaves : removed

: Red Pepper Aioli (recipe : follows)

: Garnish--

: Basil sprigs

: lemon wedges

Shell and devein the prawns, leaving the tail segment and it's shell intact. In a mixing bowl, whisk the marinade ingredients together and toss with the prawns. Marinate for 1 hour. Meanwhile, blanch the zucchini slices in lightly salted boiling water for 5 seconds. Remove and immediately plunge into cold water to stop the cooking. Drain, pat dry and set aside.

Place a basil leaf on top of each prawn. Curl a zucchini slice around the prawn, enclosing the basil leaf. Thread a bamboo skewer or rosemary branch through the prawn and zucchini slice to hold in place. Grill or broil the prawns approximately 3 minutes, turning once, until just done. Be careful not to overcook. Serve immediately, garnished with a dollop of Red Pepper Aioli, basil sprigs and lemon wedges.

10/10/9

~ - - - - - - - - - - - - - - - - - NOTES : *sliced very thinly lengthwise to yield 16 slices.

Recipe By : COOKING RIGHT SHOW #CR9728 From: Bill Spalding <billspa@...

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