Instructions

1. Peel the zest from the Lemon and Orange
2. Scrape the pith off and finely julienne the peel
3. Juice the Lemon and Orange
4. Put the Juice, Peel and Sugar in a sauce pan and cook over low heat until reduced to half, cool
5. Mix the remaining ingredients with the cooled, reduced Juice and shake well
6. Season with Sea Salt and Pepper
7. Set Aside
8. With a mandoline or peeler cut long wide strips off the Zucchini, not too thin that you can see through them
9. Heat a grill pan to hot and spritz with cooking spray
10. Grill the strips of Zucchini until just charred, about 30 seconds each side. Lay flat on a wooden board to cool
11. Wrap the Prawns in the Zucchini Strips and quick fry in a hot pan lightly glazed with oil (I use avocado)
12. Cover and Cook in batches until they are just pink and no longer opaque about 1 minute each side depending on the size of the prawns
13. To Serve: Put a pick in each Prawn, plate in an individual boat garnished with a fine Herb or Baby Leaf and drizzle with 1 teaspoon of the Citrus Vinaigrette