* Note: See the "Red Pepper Aioli" recipe which is included in this collection.

Shell and devein the prawns, leaving the tail segment and it's shell intact. Sliced the zucchini very thinly lengthwise to yield 16 slices. 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. This recipe yields ?? servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9728 broadcast 10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

-12-1996