Chilli and lime tiger prawns with fried courgettes

Method

1. Toss the tiger prawns with half the grated lime zest and juice of 1 lime,  crushed garlic and olive oil. Set aside to marinate for 10 minutes.
2. Meanwhile, heat the oven to 200°C fan/gas 7. Slice the courgette into 0.5cm rounds. Toss with the semolina, cornflour, pinch of salt and vegetable oil. Transfer to a baking tray and roast for 10-12 minutes until golden. Heat the grill to high. Grill the prawns for 3-5 minutes on each side until just cooked through. In a small pan, melt the butter with the remaining grated lime zest and juice, a pinch of chilli flakes and some black pepper until sizzling. When the prawns and courgettes are done, remove and drizzle with the chilli lime butter. Serve immediately with a dollop of mayo and lime wedges