Prawns wrapped in Zucchini with Basil & Red Pepper Sauce
PRAWNS WRAPPED IN ZUCCHINI WITH BASIL & RED PEPPER SAUCE
Serves 8 as an appetizer
16 medium prawns, cooked, shelled, de-veined, tail on
2-3 T olive oil
1/3 c DeLoach Vineyards Chardonnay or Sauvignon Blanc
1 t fresh oregano, minced
1 t fresh thyme, minced
1 t fresh lemon zest, minced
1 t garlic, minced
½ t red chile flakes
½ t kosher salt
¼ t freshly ground black pepper
1 T fresh parsley, minced
2 large zucchini, sliced lengthwise very thinly in 16 slices
16 large basil leaves
16 rosemary branches, leaves removed
Marinate prawns for one hour. Blanche zucchini in salted water for 5 seconds chill in ice bath. Drain & pat dry. Place a basil leaf on top of prawn and wrap with zucchini, threading with rosemary branch to hold in place. Grill for about three minutes until just done. Drizzle with sauce.
Red Pepper Sauce
Makes 2 cups
2 egg yolks
1 T garlic, chopped
2 c roasted & chopped red bell peppers
2 T Dijon mustard
2/3-1 c olive oil
Fresh lemon juice
Salt & freshly ground pepper
Drops of Tabasco
Combine first four ingredients in a blender. With motor running, slowly add olive oil. Season with lemon, salt & pepper & Tabasco. Serve with DeLoach Chardonnay.
Adapted from a recipe by John Ash