Prosciutto-wrapped prawn kebabs
King Prawns, Raw
16 individual, peeled and deveined, tails left on
8 slice(s), slices, halved lengthways
1 medium, peeled into ribbons using a vegetable peeler (discard the core)
8 spear(s), trimmed and cut into 4 equal pieces
Calorie controlled cooking spray
1 zest(s) of 1
Lemon Juice, Fresh
1 tablespoons, handful, thinly sliced, plus extra whole leaves to serve
- 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.
- Make the vinaigrette: whisk the lemon zest and juice with the oil, then season to taste. Stir in the mint and set aside.
- 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.
- Spoon over the vinaigrette and scatter over the mint leaves to serve.