Grilled prawn and chorizo skewers
Unlimited access. Half the price.
Ingredients
100g prawns, defrosted & peeled
100g chorizo, sliced into discs
Small bunch of parsley
1 lemon, cut into wedges
Method
- Skewer each prawn in between two discs of chorizo and place on a hot grill or barbecue for one minute on each side.
Finely chop the parsley, sprinkle on top of the hot skewer and squeeze over the lemon wedges to serve.
As a dip, I sometimes make a homemade aioli or you could do a quick fix with four tablespoons mayo, one small crushed garlic clove and up to two tablespoons of lemon juice.
Photography by BrÃd O'Donovan
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.