Prawn and chorizo pinchos with paprika mayonnaise

INGREDIENTS

250g small cherry tomatoes, large ones halved

olive oil, for drizzling

sea salt

1 small baguette, cut into 24 thin slices

1 chorizo sausage, cut into 24 thin slices

12 cooked prawns, peeled, deveined and halved lengthways

1/3 cup flat-leaf parsley leaves

PAPRIKA MAYONNAISE

250g good-quality mayonnaise

1 teaspoon smoked sweet paprika

1 tablespoon lime juice

METHOD

Preheat the oven to 180°C.

Place the cherry tomatoes on a baking tray, drizzle with the oil and season with salt. Roast for 10–12 minutes or until just beginning to collapse.

Meanwhile, brush one side of the baguette slices with the oil, place on a baking tray and bake for 8–10 minutes or until toasted and crisp.

To make the mayonnaise, combine the ingredients in a small bowl and refrigerate until required.

Preheat a barbecue or char-grill pan to high. Cook the chorizo until crisp on both sides. Drain on kitchen paper.

To serve, spread the baguette slices with the mayonnaise, top with a slice of chorizo, half a prawn, a cherry tomato and garnish with the parsley. Skewer with a toothpick to serve if desired.

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