King size prawns with grilled vegetables
- For 4 servings:
- 20 king size prawns, medium
- 1 yellow pepper
- 4 shallots, long
- 1 courgette/zucchini, medium
- Sea salt and freshly ground pepper
- 5 cl (1 ¾ fl oz)olive oil
- 10 cl (3 ½ fl oz) balsamic vinegar
- 1 tbsp acacia honey
- 2 sprigs rosemary
Blend the honey, balsamic vinegar and olive oil together in a liquidizer, to get a smooth liquid. Add the rosemary, cut into 5cm (2’) pieces.
Preparation and cooking:
Place the Plancha on the barbeque and heat for around 10 minutes.
Remove the seeds from the pepper and cut into slices. Do the same with the courgette/zucchini.
Peel the shallots and cut in half lengthways down the middle.
Spray a little olive oil over the Plancha, place the prawns and vegetables on top and pour over 1/3 of the marinade.
After 6 or 7 minutes, turn over the prawns and the vegetables and pour over another 1/3 of the marinade.
Once everything is nicely grilled and cooked through, season with salt and freshly ground pepper.
Serve with the remaining marinade as a sauce.