Porks & Prawns

When I was young, summer smelled of honeysuckle, magnolia, a fresh-cut lawn and juicy pork chops. If I close my eyes, I see my dad's watchful eye hovering above the grill, returning every three minutes from the kitchen.

If I follow my dad inside, he'll be spinning my mother around to old Van Morrison or Frank Sinatra. Watching their faces, I see that they are smiling, sometimes laughing, with eyes often closed; anticipating their familiar dance partner's every move.

Tonight, I am back home, not quite as young. But, summer smells relatively unchanged. An occasional perfume of gardenia floats beneath my nose, replacing the wisteria of my youth. And, prawns replace pork's former place on the grill. The music has been updated to pop-crooner Lenny Kravitz, who screeches, "American wommman," as my mother shimmies in circles around my dad.

It is always nice to be home, no matter pork or prawn. Everything's more delicious when made while dancing with those you love.

Dad's Prawns with Lemon-Garlic Butter:

Olive oil for coating

Spice rub:
1 Tbl. sweet paprika
1 Tbl. garlic powder
1 tsp. lemon pepper
2 tsp. salt

24 large prawns

Lemon-Garlic Butter:
1/2 c. salted butter
zest of one lemon
juice of one lemon
4 cloves garlic, minced
1/4 tsp. cayenne pepper

16 wooden skewers, soaked for thirty minutes

Coat prawns with rub and thread onto skewers.
Melt butter in saucepan, stirring in lemon juice and zest, garlic and cayenne. Reserve half for basting, the other for serving.

Grill over direct heat, turning once or twice to baste, until evenly pink.

Serve immediately to jazzy tunes of choice!