Prawns and chorizo have been getting along for centuries and there is no reason to interfere. The chorizo renders its paprika fat, the prawns cook in it, and the Angel Dust brings mustard and fennel that stops the whole thing tasting like a barbecue cliche. Four minutes a side on a screaming gas barbecue. Do not walk away.
25 mins. Makes 8 skewers.
Ingredients
- 500g Green prawns, peeled, tails on
- 200g Cured chorizo, 1cm coins
- 1 dessertspoon Plateit Angel Dust Rub
- 2 tbsp Olive oil
- 1 Lemon
- Flat leaf parsley, chopped, a handful
- 8 Metal or soaked bamboo skewers
Method
- Toss the prawns with the oil and 1 dessertspoon of Plateit Angel Dust Rub. Leave 10 mins, no longer, or the salt starts firming them up.
- Thread alternately, prawn then chorizo coin, pushing the skewer through the thick end and the tail so each prawn sits flat.
- Gas barbecue on high, grate clean and oiled. Skewers on.
- Three to four mins a side. The prawns are done the moment they turn opaque at the thickest part. The chorizo will be blistered and leaking orange fat.
- Onto a platter, lemon squeezed over the lot, parsley scattered. Eat standing up.
Swap it: Halloumi in place of chorizo works, though you lose the fat. Add another tablespoon of oil to compensate.
