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Prawn and chorizo skewers
Serves 4 Starters and mains
Ingredients
- 3 raw chorizo, about 350g
- 16 raw large prawns, peeled and deveined, tails intact
- 2tbsp olive oil
- 2tbsp lemon juice
- 1/2tsp good-quality dried mint
- lemon slices
Method
Cut the chorizo into 16 chunks similar in thickness to the prawns. Put the chorizo in a bowl with the prawns, olive oil, lemon juice and mint. Toss the ingredients around to combine. Set aside at room temperature for 30 minutes or cover and refrigerate for 3–6 hours.
Remove from the fridge 30 minutes before cooking.
Preheat the barbecue grill or hotplate to high. Put 2 pieces of chorizo and 2 prawns on each of the 8 skewers. Cook the skewers for 3–4 minutes on each side, or until cooked through.
Serve with the lemon slices and barbecued cherry tomatoes on the vine, if desired.
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