1 month ago
6
We’re using fresh, raw pork chorizo sausage here, rather than cured salami-like chorizo, so it’s important to cut it into thin slices to ensure it cooks through in the short time it takes to grill prawns. If you want bigger chunks of chorizo, cook them separately until they’re almost cooked through before skewering with the prawns and barbecuing.
Ingredients
750g green king prawns, peeled, butterflied and deveined, tails intact
1 tbsp olive oil, plus extra for cooking
1 tsp smoked paprika
1 tsp brown sugar
½ tsp ground coriander
½ tsp ground cumin
1 fresh chorizo sausage, sliced thinly
lemon cheeks to serve
MOJO VERDE
1 small bunch of coriander (leaves and stems)
1 garlic clove, roughly chopped
1 tsp brown sugar
2 tbsp sherry vinegar
pinch of ground cumin
a generous lug of olive oil
Method
Step 1
To make the mojo verde, add the coriander leaves and stems, garlic, sugar, vinegar, and cumin to the bowl of a food processor with a good lug of olive oil to loosen the mixture. Give it a quick blitz to combine. Taste and adjust the seasoning. If it’s too thick, add a little more olive oil. Set aside.
Step 2
Add the prawns, paprika, sugar and ground spices to a bowl and give everything a quick toss so that the prawns are completely coated.
Step 3
Thread the prawns and sliced chorizo onto skewers, alternating.
Step 4
Heat a barbecue or char-grill pan to medium-high heat and grill the skewers, turning occasionally, until the prawns are opaque and just cooked and the chorizo is cooked through (2-4 minutes).
Step 5
Transfer the skewers to a serving plate. Scoop over the mojo verde and a generous squeeze of lemon juice. Eat piping hot.
