Prawns Wrapped In Zucchini With A Red Pepper Recipe

1 no ingredients


Directions

16 md prawns
: Marinade--
3 TB olive oil
1/4 c dry white wine
1 ts lemon zest -- minced
1 1/2 ts fresh oregano<> --
: minced
1/2 ts dried oregano
1 1/2 ts Fresh Thyme<> -- minced
3/4 ts Dried Thyme
1 ts Garlic -- minced
1 TB Fresh Parsley -- minced
1/2 ts Red Chili Flakes
1/2 ts Kosher Salt
2 Lg Zucchini -- *see notes
16 Lg Basil Leaves
16 Bamboo Skewers <>
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

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

Recipe By : COOKING RIGHT SHOW #CR9728

From: Bill Spalding

Servings: 1 servings

Categories: Fish; Seafood; Vegetable; Zucchini

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