After three days of incessant rain, frequent thunderstorms and lightening-struck-forest fires, it has become difficult to think of barbequing – of the scorching, dry days of endless sunlight that summer in the Wells is normally about.
Today, our neighbouring country celebrates their Independence. No doubt there are many a rooftop party overlooking the busy city, groups of friends and family, serenaded appropriately by Songza’s playlist of the moment, sipping on spirited sparkling refreshments, finished off with a cake of red & white stripes, stars and fresh berries.
Along with the usual barbeque fare there would be grilled skewers. Succulent prawns bursting with flavor, threaded between tangy lemon slices and a mix of summer veggies – to be served upon couscous alongside a fresh salad.
And best of all, unlike here on the edge of the Arctic Circle, it would get dark enough in the evening to enjoy a display of fireworks.
Happy Fourth of July!
Prawn & Veggie Skewers
1 clove garlic
1 Tbsp soy sauce
1 Tbsp grated ginger
2 Tbsp lemon juice
1 Tbsp brown sugar
20 large prawns (or king shrimp), peeled and de-veined.
2 lemons, sliced thinly
1/2 red onion, diced thickly
1 pepper, diced thickly
10 basil leaves
10 wooden (or metal) skewers
Mix together ingredients for the marinade. Pour over the peeled prawns and let sit at room temperature for 30 mins to marinate. Soak skewers in water for 10 minutes (to prevent them burning on the BBQ).
Thread onto skewers the prawns, sliced lemon, basil leaves, pepper and red onion. Barbeque on each side for approximately 6 minutes or until charred, prawns are cooked and peppers have softened.