Rosemary sticks with prawn and courgette wraps

Carolyn Robertson

The sun-dried tomato dipping sauce makes ½ cup.

Ingredients

16 sprigs	Fresh rosemary, or use small skewers or toothpicks
16	King prawns, raw (Main)
1 Tbsp	Lemon juice
2	Zucchini, peeled into strips with a vegetable peeler

Sun-dried tomato dipping sauce

1 clove	Garlic
⅓ cup	Sun-dried tomatoes, chopped (Main)
¼ tsp	Chilli powder
1	Lemon, freshly juiced
3 Tbsp	Olive oil

Directions

1. Peel prawns, leaving tails intact and remove veins (the dark thread running down the back of the prawn).
2. Remove the leaves from the base of the stems of rosemary and lightly peel the stalks so that they form clean, smooth skewers.
3. Heat a pan with a little water and add the lemon juice.
4. Add prawns to the pan and poach at a gentle simmer for about 2 minutes or until they turn pinky-orange. Remove to cool.
5. Wrap a ribbon of zucchini around the middle of each prawn and secure with a rosemary skewer.
6. For the sun-dried tomato dipping sauce, puree sun-dried tomatoes and garlic together in a food processor.
7. Add chilli powder, lemon juice and oil and puree to form a smooth paste. Season with salt and pepper.
8. Serve as a simple dipping sauce for skewered food.