seafood

bay salt prawn skewers with summer veg

servings
4

method

The combination of bay leaves and prawns is quite an unconventional one, but I think it's a winner. This recipe will make enough for a decent batch of bay salt – you can use it instead of normal salt. You won’t need as much as you would normally use though, as the bay gives it extra flavour. Bay salt is great is sprinkled over a shoulder of lamb, a chicken or a piece of pork before roasting. You can keep it in a container for a couple of months if you dry it out first.

First of all, get your barbecue good and hot. If you’re using wooden skewers, soak four of them in some cold water for 10 minutes, so they don't burn when you put them on the barbie later. Thread 5 prawns on to each skewer, make sure you poke through the fat and the thin part of each prawn. Slice the courgettes into ribbons with a speed peeler or a mandolin.

To make the bay salt, crumble the bay leaves into a pestle and mortar and add the salt. Bash up the bay leaves until you have a vibrant green salt and all the bay leaves have broken down and released their natural oils.

Sprinkle each of the prawn kebabs with a good pinch of the bay salt. Drizzle them with a little olive oil and pat and rub everything in. Place the skewers on the hot barbecue for a couple of minutes on each side. Fill the rest of the barbecue with the courgette slices – as they are so thin, they'll only need cooking on one side. After 2 minutes, turn over the skewers and cook for a further 2 minutes while you start taking off the courgettes.

Pour 3 tablespoons of good olive oil into a large bowl. Squeeze in the lemon juice and add the peas, broad beans and grilled courgettes. Tear over the mint leaves and the chive flowers, if using. Season with a little salt and pepper and gently mix everything together.

Serve the vegetables in a big bowl in the middle of the table with the skewers on a wooden board next to it. Perfect light, healthy summer eating.

ingredients

• 20 raw king prawns, peeled and black veins removed
• 4 small courgettes
• 10 bay leaves
• 1 tablespoon sea salt
• 3 tablespoons good extra virgin olive oil, plus extra
• juice of ½ lemon
• 2 large handfuls of freshly podded peas
• 2 large handfuls of freshly podded broad beans
• a small bunch of fresh mint, leaves picked
• optional: a few chive flowers
• sea salt and freshly ground black pepper

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tried this recipe or a similar one? share your tips...

1. by Kathryn on Fri 29 May 2009 @ 13:14

silly questions - but do you cook the peas & broad beans???

2. by malia on Sat 16 May 2009 @ 17:08

seriously???? wow monika mon oct 6 2008 what kind of person posts a comment like that about another human being?? you kind of people make me sick

3. by meryly123 on Thu 04 Dec 2008 @ 17:36

Its very tasty, I love it! Lemon juice is so good.

4. by Mike on Tue 18 Nov 2008 @ 23:58

Yes, you can use dried bay leaves too however, with fresh bay leaves the taste will be somewhat stronger.

5. by Ang1 on Sun 16 Nov 2008 @ 17:38

Can you use the dried bay leaves?

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