2 pounds prawns, peeled and deveined
2 Tbsp. high-heat oil
2 Tbsp. orange juice
2 Tbsp. lemon zest (optional)
1 Tbsp. chopped fresh basil
½ teaspoon minced garlic
Metal or bamboo skewers (see note)
4 to 6 firm-ripe nectarines, pitted and thickly sliced
Salt and pepper, to taste
1. Toss prawns with oil, orange juice, lemon zest, basil, and garlic. Marinate for 20 minutes while preheating the grill to medium-high heat.
2. Thread prawns and nectarines on skewers; season with salt and pepper.
3. Grill until prawns are opaque, about 5 minutes per side. Serve immediately or refrigerate until needed, and serve at room temperature. Enjoy!