2 tbsp. fresh lemon juice
2 garlic cloves, crushed
1/3 plus 2 tbsp. olive oil
1/4 tsp. crushed red pepper
1 tsp. grated lemon zest
2 tsp. minced ginger
2 tsp. chopped parsley
2 tbsp. green onion
24 lg. prawns peeled & deveined
1/4 lb. green beans, cut in 2" pieces
1 red bell pepper, chopped
1 crook neck squash, chopped
1/2 lb. angel hair pasta
1/3 c. grated Parmesan cheese

Preheat Sauce: Mix lemon juice, 1/3 cup oil, 1 garlic clove, stir in red pepper, zest. Set aside.

Vegetable Relish: Dice remaining garlic. Mix with ginger, parsley and green onion. Set aside.

Prepare Prawns: Heat grill or broiler, toss prawns with remaining 2 tablespoons oil, cook 2-3 minutes each side remove from heat. Set aside.

Prepare Beans: Steam green beans for 3 minutes. Remove from heat, mix with bell pepper and squash.

Prepare Pasta: Heat a large pot of water for pasta, boil 2 minutes. Drain and toss with sauce. Divide onto 4 plates and top with cheese, garnish each with 6 prawns and vegetable relish.