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Bay Scented Prawns with Basil Mayonnaise

This lovely shrimp entrée is full of flavor, yet ever so light and healthy. Basil adds an herbal freshness to regular ol’ mayo, and the fresh bay leaves brighten up the shrimp, with a pretty pink and green presentation adding a striking visual note. Salad tossed with a lemony dressing, or Green Beans Vinaigrette is all that is needed to round out the meal.

Bay Scented Prawns with Basil Mayonnaise

¾ oz. fresh basil leaves (½ cup packed)
3 tbs. olive oil
½ cup low-fat mayonnaise
juice of ½ lime
16 large, raw prawns, heads and shells removed
12 small fresh bay leaves

Begin by making the mayonnaise. Plunge the basil into a small pan of boiling water for about 1 minute. Remove, using a slotted spoon, to a bowl of cold water. Drain and squeeze out any excess water, then put in the food processor with 1 tbs. of oil. Whiz to form a fine purée. Add the mayonnaise, the lime juice, and salt and pepper to taste. Blend until smooth then transfer to a bowl and chill until needed.

If using wooden skewers, soak four in cold water for about 30 minutes. Thread 4 prawns and 3 bay leaves onto each skewer and brush with the remaining olive oil. Season well. Grill the kabobs for 4-5 minutes, turning once, until pink and tender.

Spoon the basil mayonnaise into the squeezed out lime halves and serve.

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