chorizo and prawn skewers

with piri piri sauce

  • 16 extra large green (raw) prawns, peeled with tails intact
  • 16 slices chorizo
  • extra virgin olive oil, for brushing 
  • lemon halves, grilled, to serve 

piri piri sauce

  • 1 clove garlic, crushed 
  • 2 long red chillies, deseeded and chopped 
  • ¼ cup (60ml) lemon juice 
  • ¼ cup (60ml) extra virgin olive oil 
  • ¼ teaspoon cayenne pepper 
  • 1 teaspoon smoked paprika 
  • 2 teaspoons caster sugar 
  • sea salt and cracked black pepper
  1. To make the piri piri sauce, place the garlic, chilli, lemon juice, oil, cayenne pepper, paprika, sugar, salt and pepper in a small food processor and process until a coarse paste forms. 
  2. Halve the sauce and set one portion aside. Preheat a char-grill pan or barbecue over high heat. Wrap each prawn around a slice  of chorizo and thread 2 prawns onto each skewer. 
  3. Brush with one portion piri piri sauce and oil and sprinkle with salt and pepper. Cook the skewers for 3 minutes each side or until the prawns are cooked through. Serve with reserved piri piri sauce and grilled lemon. Makes 8.
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