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Lemon And Tarragon Prawns

  • 4
Lemon And Tarragon Prawns

If you do not have the lemon-infused oil, add the grated rind of one lemon to the prawns and use good quality virgin olive oil instead.


  • 4 tblsp lemon-infused olive oil
  • 4 tblsp dry white wine or lemon juice
  • ½ tsp each ground ginger and ground black pepper
  • 3 tblsp chopped fresh tarragon or 1 tblsp dried
  • 24-32 large, shelled green prawns
  • 3-4 lemons, halved
  • 4 courgettes, trimmed and cut into 3cm pieces


  1. In a bowl blend together the oil, white wine or lemon juice, ginger, pepper and tarragon.
  2. Arrange the prawns in a single layer in a shallow dish and pour over the marinade. Cover, shake well, and leave for 1-2 hours before cooking.
  3. Heat the barbecue until really hot. On each skewer thread 4 prawns, half a lemon and a few pieces of courgette. Brush well with oil. Barbecue skewered prawns over a high heat for about 6-8 minutes until they are cooked.

Cooks Tips

- If you don't have lemon infused olive oil, add the grated rind of 1 lemon to the prawns and use a good virgin olive oil.

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