Chorizo and prawn skewers

Garlic prawns and chorizo are two of my favourite Spanish tapas snacks.

I like to call this combination ‘surf-and-turf on a stick’ — it’s a match made in heaven! These are a perfect summertime nibble, washed down with some cold beer.

Throw another prawn on the barbie, love!

INGREDIENTS

20-25 small bamboo skewers

500g raw prawns, peeled and deveined, tails left on

3 garlic cloves, roughly chopped

1 red chilli, roughly chopped

1 lemongrass stalk, roughly chopped, white part only

2 tablespoons olive oil

2 chorizo sausages, cut into 1 cm thick slices

a few lemon wedges

METHOD

Soak the bamboo skewers in water for 10 minutes. Combine the prawns, garlic, chilli, lemongrass and olive oil in a bowl, then cover and place in the refrigerator to marinate for at least 30 minutes.

Wrap a prawn around a slice of chorizo, then insert a skewer through the prawn and chorizo to secure them together. Repeat with the rest of the prawns.

Preheat a barbecue hotplate or frying pan and cook the prawns for 1 minute on both sides, or until the prawns are cooked. Squeeze over some lemon juice before serving.

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