Prawn and zucchini with minted pilaf

Ingredients

• 20 uncooked medium prawns (shrimp) (1kg)
• 60 gram butter
• 1 tablespoon olive oil
• 1 white onion (150g), chopped finely
• 2 clove garlic, chopped finely
• 1 fresh small red chilli, chopped finely
• 1 1/2 cup (300g) white long-grain rice
• 1 teaspoon finely grated lemon rind
• 1/4 cup (60ml) dry white wine
• 1 1/2 cup (375ml) hot fish stock
• 3 zucchini (360g), grated coarsely
• Minted lemon dressing
• 2 lemons (280g), peeled, segmented
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1/2 cup loosely packed fresh mint leaves
• 1/4 cup (60ml) olive oil