Prawn, chorizo, lemon & caperberry skewers

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How to make Prawn, chorizo, lemon & caperberry skewers

  • Yield : 10
  • Prep Time : 0:20
  • Cook Time : 0:15
  • Total Time : 0:35

Ingredients

  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon Spanish olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon caster sugar
  • 1 teaspoon fresh thyme leaves
  • 10 pickled green peppers, drained, rinsed
  • 20 (about 770g) medium green prawns, peeled leaving tails intact, deveined
  • 1/2 (about 70g) chorizo, thinly sliced
  • 1 lemon, cut into 10 thin wedges
  • 10 caperberries
  • Olive oil spray

Method

  • Step 1 Whisk together the lemon juice, oil, mustard and sugar in a bowl. Stir in the thyme. Set aside for 5 minutes to develop the flavours.
  • Step 2 Thread the peppers, prawns, chorizo, lemon wedges and caperberries onto the skewers. Season with salt and pepper.
  • Step 3 Preheat a chargrill on high. Spray the skewers lightly with olive oil spray. Cook one-third of the skewers on grill, turning occasionally, for 4 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining skewers, reheating the pan between batches. Place the skewers on a serving platter and drizzle over dressing to serve.

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