Grilled Nectarine and Prawn Skewers

Grilled Nectarine and Prawn Skewers

Grilled Nectarine and Prawn Skewers

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  • 2 pounds prawns, peeled and deveined
  • 2 tablespoons high-heat oil
  • 2 tablespoons orange juice
  • 2 teaspoons lemon zest (optional)
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon minced garlic
  • Metal or bamboo skewers (see note)
  • 4 to 6 firm-ripe nectarines, pitted and thickly sliced
  • Salt and pepper, to taste


Toss prawns with oil, orange juice, lemon zest, basil and garlic. Marinate for 20 minutes while preheating the grill to medium-high heat.

Thread prawns and nectarines on skewers; season with salt and pepper.

Grill until prawns are opaque, about 5 minutes per side. Serve immediately or refrigerate until needed, and serve at room temperature.

Special notes:

If using bamboo skewers, soak in water for 30 minutes prior to grilling.

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