With the shrimp you should make sure that you get a seawater quality from certified farms if possible. They are more expensive, but also a lot better in terms of taste. I got the shrimp tails without a head or shell and the intestines had already been removed. After washing and drying the animals, only the tail fins were cut off for this dish.
With a vegetable peeler, peel thin strips from a zucchini and cut 10 of these strips the width of the shrimp thickness. Bend the shrimp, wrap the strips and fix with a toothpick.
Season the prawns with curry on one side and marinate this side in a little olive oil for about 20-30 minutes. This works best on a deep plate on which you have poured some oil.
As a sauce, there is a lobster sauce with a strong garlic aroma. To do this, the toes are ground to a pulp in a mortar in order to use the full aroma.
Melt the butter in a saucepan and lightly toast the garlic pulp in it. Deglaze with the lobster stock and simmer over low heat for about 15 minutes.
Cut the remaining zucchini into fine strips. In a pan with a high rim, heat 2 tablespoons of olive oil, add the thyme, stir briefly, then place the zucchini strips in the pan and cook, turning them frequently. Season with salt and pepper.
Heat some olive oil in a second pan and fry the prawns vigorously on the curry-seasoned side. Season with a little salt and pepper. Turn after about a minute and finish cooking on the exposed plate. Remove the wooden skewers before serving.
Place the fried zucchini strips slightly twisted in the middle of the plate, spread the prawns all around and pour the sauce over them.
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