Marinated prawns with courgette ribbons

Peel the prawns and slice in half lengthways, removing the black intestinal threads. Rinse, pat dry and place in a non-metallic bowl. Place the courgette ribbons in another non-metallic bowl.

Place all the marinade ingredients in a bowl, season with salt and pepper and mix well, lightly crushing the capers against the side of the bowl. Spoon two-thirds of the marinade over the courgettes and the remainder over the prawns. Toss well to combine, cover and leave to marinate in the refrigerator for 3–4 hours.

Transfer the courgettes to a large frying pan with their marinade and simmer over a medium-low heat for 3–5 minutes until just tender.

Meanwhile, cook the prawns under a preheated hot grill for 3–4 minutes until pink and sizzling, basting with the marinade from time to time. Do not overcook them.

Pile the courgettes on 2 serving plates, top with the prawns and serve garnished with chopped parsley.