Makes 20

20 large raw prawn cutlets, deveined
2 cloves garlic, crushed
2 tsp La Chinata sweet smoked paprika
1 Tbsp Pons or Capirete sherry vinegar
Extra virgin olive oil (EVO)
2 cured chorizo sausages, cut in 2cm slices
2 Tbsp Sabato caper and almond pesto
⅓ cup Sabato egg mayonnaise

In a large bowl, combine the prawns, garlic, paprika, vinegar and ¼ cup EVO. Toss well to coat. Put a slice of chorizo into the curve of each prawn and thread onto skewers to hold the ingredients together.

Heat a little EVO in a frying pan set over medium-high heat. Add a few skewers to the pan and sear for 1-2 minutes on each side until prawns are pink and cooked. Transfer to a platter. Serve immediately with pesto and mayonnaise mixed together, to dip.

Recipe by Julie Le Clerc



Sold Out