Missing summer, youth and those lemon tarragon prawns

Browsing through photos on my laptop I found these from my birthday dinner years back…  I’m sharing them since I haven’t been cooking lately, as well as to reminisce about fleeting youth and warmer, happier days…


bread and dips. waiting for dusk.

My task was to cater for my lovely friends but with not so friendly dietary requirements: a vegetarian, person with seafood allergy, person who doesn’t eat beef, person who doesn’t eat pork and the rest were ok… My solution: assorted kebabs/food on skewers, large roast vege, feta and caramelized red onion salad, bread and dips and I think that’s it… my memory is starting to fail me.

Regrettably the only photo I took of the food.

Lemon tarragon prawns

4 T olive oil
grated rind of one lemon
4 T dry white wine or lemon juice
1/2 t each ground ginger and ground black pepper
3 T chopped fresh tarragon or 1 T dried
30 (approx) shelled prawns
3-4 lemons, quartered
4 courgettes, cut into pieces

1.    In a bowl mix together the oil, lemon rind, white wine or lemon juice, ginger, pepper and tarragon.

2.    Marinate the prawns for 1-2 hours before cooking.

3.    Heat the barbecue until really hot. On each skewer thread prawns, lemon, courgette. Brush well with oil. Barbecue for about 7 minutes or until cooked.

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