Prawn “Shticks”

⅓ cup basil leaves

2 Tbsp. fresh lemon juice

1 Tbsp. each olive oil, melted butter, Dijon

mustard and liquid honey

2 tsp. each of minced garlic, grated ginger root

          and lemon zest.

1 tsp. balsamic vinegar

½ tsp. salt

¼ tsp. black pepper

2 lb. prawns.

Combine all ingredients.

 Marinate prawns for one hour.

Cook on barbeque 1-2 minutes each side.

From the kitchen of

Joan Hein