This 'recipe' is simple, quick, nourishing and delicious. I like to look for fruit that is fresh and in season - the closer in location the better. Right now Spuds has apricots and nectarines from California, along with some local pears - all great choices!
serves 2-3 for dinner
6 bamboo or metal skewers
one pound of wild prawns
Get your grill going, and then peel and de-vein the prawns. Give them a rinse, then pat dry with a paper towel and lay out on a plate. Drizzle with olive oil and sprinkle liberally with sea salt and toss to coat.
Cut the fruit into large cubes with the idea of making six skewers, so each apricot into three pieces, the nectarine into six and the pear into six. (I had extra pear and nectarine chunks, which we enjoyed as raw fruit with the dinner but you could make a separate 'just fruit' skewer also and grill it up!) Make your skewer stack starting with nectarine, then a prawn, then a pear, then a prawn, then topped with an apricot. The apricot is the most delicate fruit so if you have a very hot fire you can sort of get the apricot off the edge of the hot spot and the prawns will still cook fully.
When your grill is ready, (it should be nice and clean to prevent sticking!) place the skewers on the grill and let them cook for about 4 minutes or until the edges of the prawns start turning orange. Flip to the other side and cook for about 3-4 minutes more. Once the prawns are firm and have lost any slivery/grey/translucent color or quality, they're done!
We served our skewers with a smashed avocado and kale salad, and a cold glass of iced tea - dinner was *amazing*.