This salad brings together all your favorite late summer flavors and is easy to make! If you have a grill, use a shrimp/veggie grill basket for extra smokey flavor.
20 Medium or 15 large prawns, shelled, deveined (leave tails on for easy plating, eating, etc)
Your favorite simple pesto sauce (or make mine)
Arugula, or Spinach if you don't love the bitterness
Lemon
Baby zucchini, preferably with flowers attached
Honeydew melon, cut in half, seeds removed, carved into little balls (or just sliced if you don't have a fancy ball-er)
Olive oil
Bake zucchini in a 350-degree preheated oven for about 15 minutes, seasoning with salt and pepper, and tossing every 5 minutes. Bake until tender but not too brown, especially the flowers. Slather prawns in 2 tablespoons of pesto, then grill them over medium heat, watching as they change color from light clear to pink, flip. When they will start to coil inwards, turn off the heat and remove them from the pan.
If you are using a grill, use olive oil spray to coat the basket, and grill the prawns the same way, watching them and flipping the basket when they start to curl up. Grill the zucchini on the top shelf, starting before the shrimp, as they tend to take about 20 minutes and the shrimp will take about 7-8 minutes.
Once prawns and zucchini are cooked, combine them and let cool for a few minutes while you toss the arugula and melon balls in olive oil, fresh lemon juice and salt & pepper. Combine everything and serve!
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