1 tbsp finely chopped preserved lemon or grated zest of 1 lemon
1 tbsp lemon juice
1 tbsp finely snipped chives
4 tbsp mayonnaise
Soak 20 short bamboo skewers in water
to prevent them burning under the grill.
To make the dip, combine the preserved
lemon or lemon zest, lemon juice, chives
and mayonnaise and refrigerate.
Heat the grill to high. Cut the pancetta or
prosciutto – probably in half, although sizes
of slices differ – so that it wraps around the
middle of the prawn, still showing some of
the prawn at either end. Thread each prawn
on to a skewer and lay on a baking sheet
with a rim. Mix the olive oil with sea salt and
freshly ground pepper in a bowl and brush
the prawns with the seasoned oil.
Grill for 3-4 minutes on one side until
the pancetta is crisp, then turn and grill
for a minute or two more until cooked
through. Serve hot or warm with the lemon
mayonnaise for dipping.