Grilled Prawns with Courgette

Instructions

1. 1

   Preheat your grill to high heat, ensuring the grates are clean and well-oiled to prevent sticking.

   Tip: Heat the grill for at least 10 minutes before cooking for optimal temperature.

2. 2

   In a bowl, combine 4 tablespoons of olive oil with minced garlic, fresh lemon juice, chopped parsley, thyme, salt, pepper, and chilli flakes. Set aside 1 tablespoon of this mixture for brushing the courgettes.

   Tip: Prepare your marinade while the grill heats to save time.

3. 3

   Toss the prawns in half of the remaining garlic-herb oil mixture, ensuring they are well coated. Let them sit for 5 minutes.

   Tip: Don't marinate prawns too long as the acid in lemon will begin to cook them.

4. 4

   Brush the courgette planks on both sides with the reserved 1 tablespoon of olive oil and the remaining herb mixture. Season lightly with salt and pepper.

   Tip: Pat courgettes dry with paper towels before brushing to achieve better caramelization.

5. 5

   Place courgette slices directly on the hot grill in a single layer. Grill for 3-4 minutes on each side until they develop golden char marks and are tender but still slightly firm.

   Tip: Arrange courgettes in the same direction for attractive crosshatch grill marks.

6. 6

   Push the courgettes to the cooler side of the grill. Arrange prawns on the hottest part of the grill in a single layer without crowding.

   Tip: If your grill isn't large enough, grill prawns in batches to ensure proper cooking.

7. 7

   Grill prawns for 2-3 minutes per side until they turn opaque and pink, with slight char on the edges. They cook quickly, so monitor them closely to avoid overcooking.

   Tip: Prawns are done when they curl into a tight C-shape and the flesh is no longer translucent.

8. 8

   Transfer the grilled courgettes and prawns to a serving platter. Drizzle any remaining herb oil over the top and serve immediately while still warm.

   Tip: Serve with crusty bread or over a bed of fresh greens for a complete meal.