Recipe - Prawns Wrapped In Zucchini With A Red Pepper Aioli

16 md Prawns
MARINADE:
3 tablespoon Olive oil
One fourth cup Dry white wine
1 teaspoon Lemon zest; minced
1 One half teaspoon Fresh oreganoOR; minced
One half teaspoon Dried oregano
1 One half teaspoon Fresh ThymeOr; minced
Three fourths teaspoon Dried Thyme
1 teaspoon Garlic; minced
1 tablespoon Fresh Parsley; minced
One half teaspoon Red Chili Flakes
One half teaspoon Kosher Salt
2 lg Zucchini; *see notes
16 lg Basil Leaves
16 Bamboo Skewers Or
16 Rosemary Branches; leaves
removed
Red Pepper Aioli (recipe
follows)
GARNISH:
Basil sprigs
Lemon wedges

Shell and devein the prawns, leaving the tail segment and it's shell
intact. In a mixing bowl, whisk the marinade ingredients together and toss
with the prawns. Marinate for 1 hour. Meanwhile, blanch the zucchini slices
in lightly salted boiling water for 5 seconds. Remove and immediately
plunge into cold water to stop the cooking. Drain, pat dry and set aside.

Place a basil leaf on top of each prawn. Curl a zucchini slice around the
prawn, enclosing the basil leaf. Thread a bamboo skewer or rosemary branch
through the prawn and zucchini slice to hold in place. Grill or broil the
prawns approximately 3 minutes, turning once, until just done. Be careful
not to overcook. Serve immediately, garnished with a dollop of Red Pepper
Aioli, basil sprigs and lemon wedges.

10/10/9
Recipe By : COOKING RIGHT SHOW #CR9728

Posted to MCRecipe Digest V1 #242

Date: Sat, 12 Oct 1996 18:00:59 0400 (EDT)

From: Bill Spalding billspa@icanect.net

NOTES : * cut or sliced up very thinly lengthwise to yield 16 slices.