Prosciutto Prawn & Salmon Kebabs

Directions

Prep: 30 minutes
Total: 35 minutes
Serves: 8

• To prepare the salmon and prawns, cut salmon into 16 two-inch cubes and lightly salt. Pat prawns dry with paper towels.
• Put the salmon and prawns into a medium bowl. Add the parsley, lemon zest and garlic and toss gently.
• Lay prosciutto flat on a cutting board and cut each piece in half lengthwise down the middle. Wrap each prawn with a slice of prosciutto.
• Run a bamboo skewer through each prawn through the tail end and out the meaty side so the prawn forms a “C” on the skewer. Add a piece of salmon, another prawn, and end with a piece of salmon. Repeat with remaining skewers.
• To make the arugula pesto, preheat oven to 350°F. Place the pine nuts on a baking sheet and bake until lightly browned. Transfer pine nuts to a food processor.
• Add the remaining pesto ingredients, reserving the lemon juice, and process until smooth. If the pesto seems too thick, add a little more olive oil. It should be the consistency of a thick mayonnaise. Taste for seasoning and add more salt as desired. Set aside to serve with the skewers.
• To cook skewers, turn on BBQ to high. Brush each kebab very lightly with canola oil. Grill each side of the kebabs approximately 3 minutes, then flip and cook for 3 minutes or until prawn is completely pink. Squeeze the reserved lemon juice over the skewers. Serve with arugula pesto.