Shell and devein the prawns, leaving the tail segment and its 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 MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 18:00:59 -0400 (EDT) From: Bill Spalding
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 112 (47%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 145.9mg||45 %|
|Sodium 731mg||25 %|
|Potassium 428.6mg||11 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 9.2g|
|Protein 21.5g||31 %|
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Calories per serving: 237
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