Method

• 1.
  Soak the skewers in cold water for 2 hours to prevent them burning.
• 2.
  Place two-thirds of the garlic, the oil and 2 tablespoons dill in a glass bowl. Add the prawns and set aside for 30 minutes to marinate.
• 3.
  Meanwhile, bring a large pan of salted water to the boil, add the linguine and cook following packet directions until al dente, adding peas for last 2 minutes of cooking. Drain.

• 4.
  Place the cream, lemon zest and remaining garlic in a saucepan over low heat and simmer, stirring, for 5 minutes.
• 5.
  Preheat a grill or barbecue to high. Thread 4 prawns on each skewer and grill for 2-3 minutes each side until cooked through.
• 6.
  Add the cream mixture, parmesan and remaining dill to the linguine and serve with the prawn skewers and lemon wedges.