Courgette spaghetti with prawns

So many dishes cry out for pasta or rice. And both of them have incredibly high GI and GL levels. I have managed to miss both out completely, and for some dishes that's been easy. Simply a case of serving the stew or the chilli or the curry straight, without the rice. Sometimes though, it's really lovely to have a substitute and this one works really well. It's got a fresh taste and complements the prawns nicely.

I've made this a couple of ways in the past. Not sure which one I prefer. Play around and see what you think.
For the 'spaghetti', cut the courgette (zuchini) into thin long strips. If it's bitter, toss in salt and leave for 15 minutes then rinse thoroughly. Taste it then probably rinse it some more.
If you want, you can make a stock. You can use chicken stock, fish stock, vegetable stock (I always use a home made vegetable stock with dried mushrooms, onions, bay leaves and peppercorns, but play around - I love stock made from weak earl grey tea and a splash of white wine!) and cook the courgettes in the stock. This time, however we used the other option - a simple acidic marinade.

For this, we used frozen prawns, two courgettes (zucchini), two limes, garlic, 2 tomatoes and half an onion

Cut  the courgettes into strips - we used a wavy peeler. Pour freshly squeezed lime juice over and a generous grind of black pepper. toss and marinade for 20 minutes.
Cook the prawns in a spoon of olive oil with crushed garlic, onion and finely diced tomatoes.
Great to serve hot or cold.