Grilled Prawns With Cucumber-Yogurt Dipping Sauce - cooking recipe

Ingredients

PRAWNS
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon garlic, minced
1 1/2 lbs large shrimp, shelled and deveined (12 to 16 count)
SAUCE
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
3/4 cup plain yogurt
1/4 cup cucumber, finely chopped, peeled
1 tablespoon green onion, minced
1 teaspoon lemon peel, grated

Preparation

Combine all prawn or shrimp ingredients except the prawns or shrimp in a large resealable plastic bag. Add prawns; turn to coat. Refrigerate 30 to 60 minutes.
Meanwhile, mash 1 1/2 teaspoons garlic and salt with back of fork or side of chef's knife to form a paste. Combine garlic and all remaining sauce ingredients in small bowl; cover and refrigerate.
Heat grill. Thread prawns onto 4 (12- to 16-inch) wooden or metal skewers.* Grill, covered, over medium-high heat or coals 3 to 4 minutes or until prawns turn pink, turning once. Serve with sauce.