Provencal marinade with prawns
1
Points®
Total time: 16 min • Prep: 10 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
Packed with garlic and herbs, this marinande pairs perfectly with prawns. But it's versatile enough to work with any meat or fish you like
Ingredients
King Prawns, Raw
24 individual, Jumbo, shell on
Courgette
1 medium, trimmed, halved lengthways and thickly sliced
Lemon
1 slice(s), cut into wedges
Olive Oil
1 tablespoon(s)
Garlic
2 clove(s)
Rosemary, Fresh
2 sprig(s)
Thyme, Fresh
2 sprig(s)
Parsley, fresh
1 tablespoon(s), chopped
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
45 ml, juice of 1 lemon
Instructions
1
Make the marinade: combine all the marinade ingredients in a bowl. Add the prawns and courgette, season, then marinate in the fridge for at least 30 minutes or preferably overnight.
2
Put 2 skewers side by side and thread 3 prawns onto both skewers, alternating with the courgette. (Using 2 skewers helps the prawns keep their shape.) Repeat with the remaining prawns and courgette to get 8 kebabs. Reserve the marinade.
3
Cook on a hot barbecue or griddle pan for 2-3 minutes on each side, brushing with the reserved marinade, until the prawns are pink, and the courgettes are just tender. Serve garnished with the extra parsley, and the lemon wedges on the side.
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