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Prawns with Capellini and Spicy Relish

2 Tbsp. fresh lemon juice
2 Tbsp.olive oil
2 cloves garlic
1/4 crushed red pepper
1 tsp. grated lemon zest
2 tsp. minced fresh ginger
2 tsp. minced fresh parsley
2 tsp. chopped green onion, with green part
24 large prawns (about 1 lb.) peeled and deveined
1/4 lb. fresh green beans,cut in 1/2 inch pieces
1 red bell pepper, chopped
1 yellow crookneck squash, chopped
1/2 pound capellini (angel hair pasta)
1/2 cup grated Parmesan cheese (optional)

Mix together lemon juice and 2 Tbsp. oil. Use garlic press to
squeeze in 1 clove garlic juice. Stir in red pepper and lemon zest,
set aside.

Dice remaining garlic clove and mix with ginger, parsley, and green
onion, set aside. Prepare prawns: Heat grill or broiler. Toss
prawns with 1 Tbsp. oil and broil for 2 or 3 minutes per side until
pink. Remove and set aside. Heat a large pot of water for pasta.

Meanwhile steam green beans for 2 minutes, add red bell pepper and
squash for 2 more minutes of steaming. Cook capellini in boiling
water for 2 minutes, drain and immediately toss with sauce. Divide
capellini onto four plates and top with steamed vegetable mixture
and Parmesan cheese. Garnish each plate with 6 prawns, each prawn
topped with 1/4 teaspoon relish.


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