Prawn & courgette brochettes
1 medium, cut into wedges to serve
1 medium, zest and juice of
2 clove(s), chopped
4 tablespoon(s), torn
King Prawns, Raw
400 g, peeled
2 medium, halved lengthways, thickly sliced on the diagonal
Napolina Basil Flavoured Olive Oil
30 ml, 2 tbsp
- Combine the lemon zest and juice, garlic and basil in a non-metallic bowl. Season and add the prawns and courgettes. Cover with clingfilm and leave to marinate in the fridge for 30 mins.
- Thread the prawns and courgettes onto 12 skewers. Cook over the barbecue or under a preheated grill for 10 mins, turning frequently, until cooked through and lightly charred.
- Serve 2 skewers per person with the mixed salad leaves, some extra lemon wedges, for squeezing, and a drizzle of the basil oil.