Prawns Wrapped In Zucchini With A Red Pepper Aioli

* Exported from MasterCook II *

Prawns Wrapped In Zucchini With A Red Pepper Aioli

Recipe By : COOKING RIGHT SHOW #CR9728
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 Medium prawns
--Marinade--
3 Tablespoons olive oil
1/4 Cup dry white wine
1 Teaspoon lemon zest -- minced
1 1/2 Teaspoons fresh oregano<<OR>> -- minced
1/2 Teaspoon dried oregano
1 1/2 Teaspoons Fresh Thyme<<Or>> -- minced
3/4 Tsp Dried Thyme
1 Tsp Garlic -- minced
1 Tbsp Fresh Parsley -- minced
1/2 Tsp Red Chili Flakes
1/2 Tsp 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

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