Watch Neven's Spanish Food Trails on Wednesdays at 8:30pm on RTÉ One.
Ingredients
Serves 3-4
For The Dressing
- 4 roasted red peppers
- ½ tsp Smoked Paprika
- 1 clove garlic
- 2 tbsp Lemon Juice
- 1 tsp caster sugar
- 150ml extra virgin olive oil
- 6-8 leaves fresh basil
- Seas salt & ground black pepper
- Chery tomatoes, cut in ¼ 's, to serve
- Mixed salad leaves, to serve
For The Prawns
- 16-20 peeled & de-veined prawns
- 100g chorizo, cut into 1 cm thick slices
- 2 tbsp olive oil
- Bamboo skewers
Method
For The Dressing
- In a mini chopper/blender mix all the dressing ingredients together
- Transfer to a kilner jar if not using immediately
For The Prawns
- Using the peeled prawns place the tail on the skewer followed by a piece chorizo and then the
- top of the prawn.
- The chorizo should be nestled in the bend of the prawn
- Repeat this process so that each bamboo skewer has two prawns and two pieces of chorizo
- Heat a griddle pan until smoking hot (cook in batches if cooking large amount)
- Gently place the skewered prawns onto the heated gridle pan and drizzle over the olive oil
- Cook for 2-3 minutes before turning over
- Once turned over, smear a spoon of the prepared dressing over each of the skewers
- Turn off the pan to prevent over cooking if needed and continue to turn over to finish cooking
- To serve, place the skewers on a serving plate and serve a small dish of dressing alongside
- Spoon some cherry tomatoes to the side and serve with mixed salad leaves if desired
