Ingredients:

Prawn And Chorizo Skewers

Prawn And Chorizo Skewers

  • 24 large raw shell on prawns
  • 4 tbsb olive oil
  • Juice and zest of 1/2 lime
  • 1 clove garlic, crushed
  • 1 tsp dried chilli flakes
  • 4 chorizo sausages or black pudding cut into thick slices
  • Squirt of maple syrup
  • Lime wedges

Method:

  1. Soak 12 bamboo skewers in cold water for 30 minutes or use metal skewers.
  2. Combine the olive oil, lime juice and zest, garlic, and dried chilli flakes in a bowl. Add the prawns, toss to coat, cover and marinate in the fridge for about 30 minutes.
  3. Squirt the maple syrup into a shallow bowl, add the chorizo and toss to coat.
  4. Thread the prawns and chorizo on to the skewers. Allow 3 prawns and 2chunks of chorizo per person. Finish with a wedge o lime.
  5. When the barbecue has reached medium heat grill the skewers for 3 minutes on each side until the prawns are pink and the chorizo is sizzling. Alternatively grill for 3 minutes or so on each side.
  6. Remove from the barbecue and drizzle with maple syrup.
  7. Serve with a sweet chilli dip.

Recipe courtesy of Clarks maple syrup.


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