6 oz prawns (large to extra large)
4 oz zucchini
2 oz red onion
2 oz bell pepper
2 oz artichoke hearts
2 cherry tomatoes per kabob
4 mushrooms per kabob
Basting sauce
2 cups olive oil
2 tsp dill
1 shallot, minced
2 tsp black pepper
Prawns on the Barbie
Recipe courtesy of Chef Ron Burns of Twisted Fish, Juneau
Servings: 2
Peel and devein prawns, rinse under cold water and place on a bamboo skewer that has been soaked in cold water for a couple hours. Take another skewer and place square cut vegetables, starting with a mushroom and ending with a mushroom to hold the others in place. Mix together ingredients for the basting sauce and baste the kabobs. Depending on the heat of the grill, cook for about 1-2 minutes. Prawns should be cooked through with a small opaque center. Serve with drawn butter.
