Prawns wrapped in zucchini with a red pepper aioli

1 Servings

Ingredients

Quantity Ingredient
16 mediums Prawns
3 tablespoons Olive oil
¼ cup Dry white wine
1 teaspoon Lemon zest; minced
1½ teaspoon Fresh oregano<<OR>>; minced
½ teaspoon Dried oregano
1½ teaspoon Fresh Thyme<<Or>>; minced
¾ teaspoon Dried Thyme
1 teaspoon Garlic; minced
1 tablespoon Fresh Parsley; minced
½ teaspoon Red Chili Flakes
½ teaspoon Kosher Salt
2 larges Zucchini; *see notes
16 larges Basil Leaves
16 Bamboo Skewers <<Or>>
16 Rosemary Branches; leaves removed
Red Pepper Aioli (recipe follows)
Basil sprigs
Lemon wedges

Directions

MARINADE:

GARNISH:

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

Recipe By : COOKING RIGHT SHOW #CR9728 Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 18:00:59 -0400 (EDT) From: Bill Spalding <billspa@...> NOTES : *sliced very thinly lengthwise to yield 16 slices.

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