Spanish-style prawns

Ingredients

Skewers:

• 18 prawns, heads removed and deveined 
• ½ coil (150g) chorizo sausage, sliced
• 2 Tbsp (30ml) olive oil
• 2 cloves garlic, chopped
• 1 Tbsp (15ml) smoked paprika
• Squeeze of lemon juice

Dip:

• ½ cup (125ml) low-fat plain yoghurt
• ½ cup (125ml) mayonnaise
• Juice (30ml) and grated peel of ½ lemon
• Handful fresh parsley, chopped + extra for serving
• Lemon wedges, for serving

Method

1. Thread 2-3 prawns on a bamboo skewer that’s been pre-soaked in water and place a chorizo slice in between each prawn.
2. Combine oil, garlic, paprika and lemon juice and brush mixture onto prawns.
3. Grill over medium-hot coals for 3-4 minutes, or until prawns turn bright pink.
4. Combine dip ingredients.
5. Serve prawns immediately with lemon wedges and dip on the side.

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