Ingredients for 12 servings
1 clove garlic, crushed
1 teaspoon dried chilli flakes
4 chorizo sausages or black pudding cut into thick slices
4 tablespoon olive oil
24 large raw shell on prawns
Juice and zest of ½ lime
Lime wedges
Squirt of maple syrup
1 teaspoon dried chilli flakes
4 chorizo sausages or black pudding cut into thick slices
4 tablespoon olive oil
24 large raw shell on prawns
Juice and zest of ½ lime
Lime wedges
Squirt of maple syrup
Directions
Soak 12 bamboo skewers in cold water for 30 minutes or use metal skewers.
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.
Squirt the maple syrup into a shallow bowl, add the chorizo and toss to coat.
Thread the prawns and chorizo on to the skewers. Allow 3 prawns and 2 chunks of chorizo per person. Finish with a wedge o lime.
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.
Remove from the barbecue and drizzle with maple syrup.
Serve with a sweet chilli dip.
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.
Squirt the maple syrup into a shallow bowl, add the chorizo and toss to coat.
Thread the prawns and chorizo on to the skewers. Allow 3 prawns and 2 chunks of chorizo per person. Finish with a wedge o lime.
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.
Remove from the barbecue and drizzle with maple syrup.
Serve with a sweet chilli dip.
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