Bay-Salted Prawn Skewers with Summer Vegetables
These prawn skewers, seasoned with a vibrant bay salt and grilled alongside courgette ribbons, peas, and broad beans, make a perfect summertime barbecue dish.
- Prep15 min
- Cook10 min
- Total25 min
- DifficultyEasy
- Servings4
These prawn skewers are a celebration of summer flavors. The fragrant bay salt, made by crushing fresh bay leaves with sea salt, infuses the prawns with an herby, aromatic punch. Grilled quickly over high heat, they become succulent and smoky.
Alongside the skewers, thin ribbons of courgette are grilled briefly, then tossed with fresh peas, broad beans, lemon, and mint. The result is a bright, vibrant salad that complements the prawns perfectly, all served together for a casual, sharing-style meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- First, get the barbecue hot. If using wooden skewers, soak 4 of them in cold water for 10 minutes to prevent burning.
- Thread 5 prawns onto each skewer, pushing through both the thick and thin parts of each prawn.
- Slice the courgettes into ribbons using a speed-peeler or mandoline (use the guard!).
- To make the bay salt, crumble the bay leaves into a mortar and pestle, add 1 tablespoon of sea salt, then pound to a vibrant green salt.
- Sprinkle each prawn skewer with a good pinch of the bay salt, drizzle with a little olive oil, then pat and rub everything in.
- Place the skewers on the hot barbecue for a couple of minutes on each side. Fill the rest of the barbecue with the courgette slices – as they are so thin, they'll only need cooking on one side.
- After 2 minutes, turn the skewers over and cook for another 2 minutes while you start removing the courgettes.
- Pour 3 tablespoons of extra virgin olive oil into a large bowl. Squeeze in the lemon juice and add the peas, broad beans, and grilled courgettes.
- Pick and tear over the mint leaves and the chive flowers (if using). Season with a little salt and black pepper and gently mix together.
- Serve the vegetables in a big bowl in the middle of the table with the skewers on a wooden board next to it.
💡 Tips
- If you don't have a barbecue, you can use a griddle pan on high heat.
- For a milder flavor, use fewer bay leaves in the salt.
- The vegetables can be served warm or at room temperature.
Inspired by a recipe from Jamie Oliver