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Prawn and chorizo skewers with a lemon and coriander dressing
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2 red peppers, cut into 3cm pieces
250g Cooks’ Ingredients Chorizo, halved
200g raw jumbo king prawns, peeled
3 tbsp garlic infused olive oil
28g pack coriander leaves
Juice of 1 lemon
4 tsp Waitrose Fragrant & Zingy Lemon Mayonnaise
1. Thread a piece of red pepper onto a metal or wooden skewer followed by a piece of chorizo and then a jumbo prawn. Repeat this with three more pieces of pepper, chorizo and prawn then set aside. Make up 7 more skewers the same way until you have used up all the ingredients. Brush all over each skewer with 1 tablespoon of the garlic oil.
2. Heat a griddle pan over a high heat and cook the skewers in batches for 5–6 minutes each side until golden and slightly charred, and the prawns are completely cooked and pink. Meanwhile, place the remaining garlic oil, coriander and lemon juice in the small bowl attachment of a food processor and blitz until you have a fairly smooth herb-speckled dressing. Season with a pinch salt and a good grinding of black pepper.
3. Place the cooked skewers on serving plates and whilst still hot, drizzle over the coriander dressing. Serve alongside paprika-dusted roast cubed potatoes with the lemon mayonnaise and a green leafy salad.
Typical values per serving: