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

  1. In a mini chopper/blender mix all the dressing ingredients together
  2. Transfer to a kilner jar if not using immediately

For The Prawns

  1. Using the peeled prawns place the tail on the skewer followed by a piece chorizo and then the
  2. top of the prawn.
  3. The chorizo should be nestled in the bend of the prawn
  4. Repeat this process so that each bamboo skewer has two prawns and two pieces of chorizo
  5. Heat a griddle pan until smoking hot (cook in batches if cooking large amount)
  6. Gently place the skewered prawns onto the heated gridle pan and drizzle over the olive oil
  7. Cook for 2-3 minutes before turning over
  8. Once turned over, smear a spoon of the prepared dressing over each of the skewers
  9. Turn off the pan to prevent over cooking if needed and continue to turn over to finish cooking
  10. To serve, place the skewers on a serving plate and serve a small dish of dressing alongside
  11. Spoon some cherry tomatoes to the side and serve with mixed salad leaves if desired