NUTRITION

SERVINGS

INGREDIENTS

8 oz prawns

1 tbsp extra virgin olive oil

3 cloves garlic

1 medium red bell pepper

1 medium zucchini

0.5 medium red onion

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  If using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning on the grill.

• 2

  In a medium-sized bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, lemon zest, red pepper flakes, sea salt, and black pepper.

• 3

  Add the prawns to the marinade and toss until thoroughly coated; set aside in the refrigerator for 10-15 minutes.

• 4

  While the prawns marinate, cut the red bell pepper and red onion into 1-inch chunks, and slice the zucchini into half-inch rounds.

• 5

  Thread the marinated prawns and vegetable pieces onto the skewers, alternating between the protein and the different vegetables for even cooking.

• 6

  Preheat a grill or a cast-iron grill pan over medium-high heat and lightly grease the surface with a small amount of oil if needed.

• 7

  Place the skewers on the grill and cook for 3-4 minutes per side, until the prawns are pink and opaque and the vegetables have developed charred edges.

• 8

  Remove from the heat and serve immediately while hot, perhaps with an extra squeeze of fresh lemon juice.