:quality(70):focal(4605x2514:4615x2524)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/J25AJNIAOVBCVDQ6VJK3WUFIEQ.jpg)
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/edf7fc66-4164-4c28-9827-cff66f1fa919.png)
Ingredients
- 400g prawns, deveined
- 2 garlic cloves, minced
- 1 red chilli, finely chopped
- ½ tbsp honey
- 1 tbsp olive oil
- ½ tbsp lemon juice
- ½ tsp paprika
- 2 courgettes, sliced thin
- 100ml white wine vinegar
- 50g caster sugar
- 200g mayonnaise
- 1 tbsp lemon juice
- 1 dash Worcestershire sauce
- 1 tbsp tomato ketchup
- 1 tsp mustard powder
- Salt and pepper
- 2 heads of Baby Gem lettuce, washed and chopped
- In a large bowl, mix together the garlic, chilli, honey, olive oil, lemon juice, paprika, salt and pepper. Add the prawns to the bowl and toss to coat. Cover with plastic wrap and refrigerate for at least 30 minutes.
- While the prawns are marinating, prepare the pickled courgette. In a small saucepan, combine the white wine vinegar and caster sugar. Bring to the boil, stirring until the sugar has dissolved. Remove from heat and add the courgette slices. Allow to cool to room temperature, then transfer to a container and refrigerate until ready to serve.
- To make the Marie Rose sauce, whisk together the mayonnaise, lemon juice, mustard powder, Worcestershire sauce, tomato ketchup, salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
- Preheat the grill to high heat. Thread the prawns on to skewers and grill for two minutes on each side until they are pink and cooked through.
- To serve, arrange the lettuce leaves on a plate or in a glass. Top with the pickled courgette slices and grilled prawn skewers. Serve the sauce on the side.
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/edf7fc66-4164-4c28-9827-cff66f1fa919.png)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CXHWZGGIXRHG5AXI74KPCD3OSI.png)