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.