Welcome to 31 Days of Summer Mediterranean Recipes – our new blog series! Over the next month, we’ll be sharing Mediterranean No Grain, Standard and Vegan option recipes to help you on your M3 journey or simply to eat clean!

INGREDIENTS
400g green banana prawns, peeled and deveined
2 cloves garlic, minced
1 tbsp spring onions, finely chopped
Pinch of Himalayan salt
Cracked pepper
2 cups total cut up raw mushrooms, red capsicum
and zucchini
2 tbsp olive oil plus extra for grill
Juice of 1 lemon
Wooden skewers

DIRECTIONS
Soak 8 skewers in water and set aside. Marinate the prawns with garlic, spring onions, salt, cracked pepper, olive oil and lemon juice in a large bowl. Toss well and refrigerate for no longer than half an hour.

Thread 3-4 prawns on each stick alternately with cut up raw vegetables; mushrooms, red capsicum
and zucchini. Lightly brush grill or grill skillet with olive oil and heat on high. Arrange the prawns on the hot grill, adjust the heat to medium-high if necessary. Cook for 3 minutes on one side and 1-2 minutes on the other side. Serve with a Greek salad as a side.

Serves 2