Prawn & asparagus skewers

Ingredients

• 230g pack Waitrose Asparagus, trimmed
• 180g pack Waitrose Raw Extra Large King Prawns
• Finely grated zest of 1 lemon and juice of 2
• ½ x 28g pack coriander, chopped
• 2cm piece fresh ginger, peeled and finely grated
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• ½ x115g pack baby spinach

Instruction

1. 1 Soak 8 bamboo skewers in cold water for half an hour. Cut the asparagus into 3-5cm lengths, then put the pieces into a bowl with the prawns, the zest and juice of 1 lemon, coriander, ginger and
   1 tbsp olive oil. Season and mix well.
2. 2 In a separate bowl put the juice of the second lemon with the remaining 2 tbsp of the oil, mustard and seasoning. Whisk and set aside.
3. 3 Thread the asparagus and prawns onto the skewers, distributing them evenly. Heat the barbecue (or griddle/grill). When medium hot cook the skewers for 2-3 minutes each side, until the prawns turn pink and are cooked through. Put the spinach leaves in a small bowl to serve (as above), or scatter leaves over a platter and set the skewers on top. Drizzle over some of the dressing and serve with the remaining dressing on the side.