• 16 large king prawns
• 16 slices of courgettes cut lengthwise
• 100g Parma Ham

 Marinade

• 1 teaspoon of pink peppercorns in a brine
• lime juice
• chives
• extra virgin olive oil
• salt
• mixed salad for serving

Preparation: 15 minutes

Marinade: crush the pepper, chop the chives and put them in a bowl with olive oil, lime juice and salt.  Peel and devein the prawns, add them to the marinade and leave to rest for 2 hours in the refrigerator.

Drain the prawns from the marinade, wrap them in a courgette slice, then in a slice of Parma Ham and thread them in pairs onto small wooden skewers.

Heat the grid and grill the skewers turning them.  When ready, dress them with a dribble of oil to taste and a pinch of salt if needed.  Serve the skewers with mixed salad.