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Prosciutto, prawn & mangetout skewers with lemon chive mayo Surf, turf and crunch. Get the barbecue going for these tasty kebabs with a twist. Prosciutto, prawn & mangetout skewers with lemon chive mayo Serves 4-6 300g raw king prawns (jumbo shrimp), peeled and drained 10 slices of prosciutto 150g mangetout 1 tbsp olive oil FOR THE LEMON CHIVE MAYO: 125g mayonnaise Zest and juice 1 lemon 10g chives, chopped 1 Start by patting the drained prawns dry with paper towel. Take a slice of prosciutto and cut into quarters, then use to wrap up a prawn, so it's snugly contained in a little prosciutto blanket. Repeat until all the prawns are wrapped. 2 Thread a prawn onto a skewer, followed by a mangetout, piercing it through the flat side, followed by another prawn. Keep on threading until…

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The Simple Things (Digital) - 1 Issue, July 2024

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