Ingredients
Serves 4
- 16 wild Atlantic prawns, peeled and deveined
- 8-12 baby potatoes, we used fingerling potatoes
- 2 tbsp butter
- 100 ml harissa sauce
- 2 limes, one juiced and zest and one for serving quartered
- 100g chorizo, cut into bite-size pieces
- 1 green pepper, cut into bite-size pieces
- 2 tbsp fresh coriander
- 1 cos lettuce sliced
- 4 wooden skewers
Method
- In a large saucepan, place the potato and cover with salted water. Bring to the boil and simmer for 20-25 minutes until fully cooked through.
- Remove from the heat, drain and once cool enough, cut into bite-size slices or about 3cm thick. Keep aside.
- In the meantime, In a small saucepan, over low heat, melt the butter, harissa sauce and one lime juice and zest. Remove from the heat and keep aside. In a bowl, combine half of the glaze with the prawns, cooked potato pieces, chorizo and pepper pieces.
- Thread the prawns, potato pieces, pepper and pieces of chorizo alternating each ingredient on the skewers. Keep in the fridge until needed.
- Preheat a barbecue or griddle pan on medium / low heat. Grill over medium heat, or on indirect heat, for 2 – 3 minutes each side, brushing the prawn skewers with the reserved harissa glaze to enhance the flavours and the shin of the skewers.
- Remove from the heat and serve immediately with some salad leaves, sprinkle of coriander and some lime quarters.
- Enjoy warm
