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Prawn and Chorizo Skewers
24 large raw prawn tails 2 cloves garlic, crushed 2 tbsp olive oil 2 chorizo sausages, each cut into 12 slices salt and ground black pepper
© Annabel Langbein Media
Soak 24 wooden skewers in cold water for 30 minutes. Toss prawns in garlic and oil and leave to stand for at least 15 minutes. Thread each skewer through one end of a prawn, right through a chorizo slice and out through the other end of the prawn. They can be prepared ahead and chilled for up to 24 hours until needed.
When ready to serve, heat a barbecue hotplate or frypan and cook, turning once, until prawns are pink and cooked through and chorizo is hot (about 1 minute each side). Season with salt and pepper and serve with aioli.
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