This is a great summer dish. Grilling the prawns in their shell keeps them moist and creates a fun challenge to eat!
Servings: Serves 4 (light summer portions)
16 large prawns (deveined, shell on–wild if possible, if not sustainably farmed)
6 cloves organic garlic (finely chopped)
10 sprigs of organic thyme (picked and chopped)
1 bunch organic chives (finely chopped)
1 sprig organic rosemary (picked and chopped)
8 organic garlic scapes
2 organic summer squash A.K.A. zuchinni (halved lengthwise)
½ cup organic extra virgin olive oil
salt and pepper to taste.
Pick all the leaves off the rosemary and thyme. The easiest method is to pinch the top of each sprig with one hand and run the other hand down the stem towards the bottom separating the tender leaves from the tough stalk. Roughly chop the herbs to release their oils. Chop the garlic. In a small bowl mix the prepared thyme, rosemary, chives (reserve a bit for garnish at the end), garlic, and olive oil. Combine well and season with salt and pepper.
In a bowl season the prawns with salt and pepper and combine with half the mixture you just created (reserve the other half for the vegetables). Let the prawns marinate in the fridge for a couple hours (unless in a rush, then grill immediately).
Cut the squash in half lengthwise.
Just before grilling brush the summer squash and scapes with the reserved oil and herb mixture.
Heat BBQ on medium for at least ten minutes. Once the grill is hot, put the summer squash on first then your prawns (you may need to use a fish basket, if your grill slats are too wide apart, to keep the prawns from falling into the flame). Close the lid and let grill for two and a half minutes, or until the translucent prawn flesh begins to turn milky. Flip the prawns and then the summer squash. Add the garlic scapes to the grill at this time, they only need a minute or so on each side. Everything should be done around the same time. If one element is done before the others, turn one-half of the grill to very low and keep warm until the rest is ready.
Arrange the squash and scapes on a large plate, top with prawns, and sprinkle with a fresh chive.