Prawn and Zucchini Skewers

We've been stranded at the beach. We set off on Friday to spend the weekend at our beach house with every intention of coming home late Sunday. But our home was cut off due to serious bush fires and we were unable to go home. There are worse places to be stuck than at the beach with a prawn skewer in one hand and a cold beer in the other...

On a serious note, my thoughts are with other Victorians who experienced the bush fires. The fires are terrifying in their force and destruction. Our home town was surrounded by fire and we were separated from our family and friends. Thankfully, due to the efforts of the amazing Firies and Emergency Services no one has been reported as hurt and property damage was kept to a minimum... and we are safely home.


Prawn and Zucchini Skewers
adapted from Annabel Langbein's Simple Pleasures
Serves 6

12 wooden skewers, soaked in water for an hour
24 large raw king prawns
2 tablespoons olive oil
Zest of 1 lemon, finely grated
1 teaspoon salt
2 tablespoons finely chopped coriander leaves
4 small zucchini, very finely sliced into ribbons (I used a vegetable peeler)
Juice of 1 lemon
Lemon wedges for serving

Put the oil, lemon zest, salt, pepper and prawns into a bowl and mix to coat. Cover and chill for 15 minutes.

Thread thread one end of a ribbon of zucchini onto the skewer and thread a prawn on top. Fold the zucchini over the top of the prawn and skewer, then place another prawn on top and repeat with another fold of zucchini ( you'll get an S-shape of zucchini with two prawns in between). Repeat with the remaining prawns until you have 12 skewers. Brush with a little lemon juice.

Heat the barbecue to high and cook until the prawns and zucchini are cooked through and golden. They will only take about 2 minutes a side. Serve with lemon wedges... and cold beer.