Prosciutto-wrapped prawn kebabs
4
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Fresh, packed with flavour, and made for barbecuing – these kebabs have got it all going on.
Ingredients
King Prawns, Raw
16 individual, peeled and deveined, tails left on
Prosciutto
8 slice(s), slices, halved lengthways
Courgette
1 medium, peeled into ribbons using a vegetable peeler (discard the core)
Asparagus, raw
8 spear(s), trimmed and cut into 4 equal pieces
Calorie controlled cooking spray
4 spray(s)
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
1 tablespoon(s)
Olive Oil
4 teaspoon(s)
Mint, Fresh
1 tablespoon(s), handful, thinly sliced, plus extra whole leaves to serve
Instructions
1
Wrap each of the prawns in one of the half slices of prosciutto. Thread 1 wrapped prawn, 1 courgette ribbon, and 2 asparagus pieces onto a long, 25cm skewer (see note), then repeat 3 times, finishing with a prawn. Repeat with the remaining ingredients to make 4 skewers.
2
Make the vinaigrette: whisk the lemon zest and juice with the oil, then season to taste. Stir in the mint and set aside.
3
Prepare a barbecue. Make sure the grill rack is clean, then heat to medium-high. Mist the skewers with cooking spray, then grill for 3-5 minutes on each side, turning once, until the prawns are cooked through.
4
Spoon over the vinaigrette and scatter over the mint leaves to serve.
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