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Recipes of Pamela Sheldon Johns



Grilled Prawns and Zucchini Wrapped with Pancetta

Instead of skewers, try using stripped stems of rosemary branches. The length of the stem will determine the number of shrimp you can put on. It is easier to thread the ingredients onto the rosemary if you pierce them first with a bamboo skewer.

16 prawns or large shrimp
8 thin slices pancetta, halved
4 baby zucchini or 2 medium zucchini, cut crosswise into 1/2-inch-thick slices
Olive oil for brushing
Salt and freshly ground black pepper to taste

Prepare a hot fire in a charcoal grill or preheat a gas grill to medium-high. Soak 4 wooden skewers in water for 30 minutes.

Shell and devein the prawns, leaving the head (if attached) and tail intact.

Wrap each prawn with half of a slice of pancetta. Thread 4 prawns crosswise onto each of the 4 skewers, alternating with zucchini slices. Brush with oil and season with salt and pepper. Place the skewers on the grill rack and grill, turning once, for about 3 minutes on each side, until the shrimp are pink and firm. Serve at once.
Serves 4

Picture by Joyce Dudkerk-Pool


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