This Spanish prawns and chorizo skewers recipe will make you think of holidays in the sun, even if it’s raining outside! Be sure to soak the skewers in water before you cook, as this will stop them from catching on fire in the grill or on the BBQ. Serve these with some rice and salad for a brilliant sharing dinner.
Ingredients (serves 4)
12 wooden skewers soaked in water overnight
24 peeled and de-veined king prawns
24 slices of chorizo
1 lemon – zest and juice
1 large red chilli – finely chopped
2 cloves of garlic crushed
2tsp paprika
20g chopped parsley
50ml olive oil
Salt and pepper
Baxters Deli Toppers Jalapeños, finely chopped
Method
Mix oil, lemon juice, lemon zest, garlic, paprika, chillies, Baxters Deli Topper Jalapeños and parsley. Add prawns and leave to marinate overnight. Thread onto soaked skewers along with the chorizo. Cook on the BBQ for two minutes on each side, or if not grill them instead. Serve heaped with Deli Toppers Jalapeños for extra heat.
Recipe courtesy of Baxters
