Instructions: Shell and devein the prawns, leaving the tail segment and its shell intact. Sliced the zucchini very thinly lengthwise to yield 16 slices.

In a mixing bowl, whisk the marinade ingredients together and toss with the prawns. Marinate for 1 hour.

Meanwhile, blanch the zucchini slices in lightly-salted boiling water for 5 seconds. Remove and immediately plunge into cold water to stop the cooking. Drain, pat dry and set aside.

Place a basil leaf on top of each prawn. Curl a zucchini slice around the prawn, enclosing the basil leaf. Thread a bamboo skewer or rosemary branch through the prawn and zucchini slice to hold in place. Grill or broil the prawns approximately 3 minutes, turning once, until just done. Be careful not to overcook. Serve immediately, garnished with a dollop of Red Pepper Aioli, basil sprigs and lemon wedges.

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