Grilled Prawn and Chorizo skewers with salsa verde

These mini skewers are the perfect appetiser for your next summer party. The delicate, juicy prawns pair perfectly with the salty, spicy chorizo, resulting in a delicious combination. Pair these with our fresh and zingy salsa verde that cuts through the saltiness of the skewers and you have the ultimate canapé for any occasion.

Ingredients

For the Skewers

• 500g of jumbo king prawns
• 1 chorizo ring
• Juice of 1 lemon
• A pinch of sea salt

For the Salsa Verde

• 4 tablespoons of parsley
• 1 teaspoon of capers
• 3 anchovy fillets
• 1 clove of garlic
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 2 tbsp olive oil

Method

1. Start by marinating the prawns in the lemon juice and sea salt for 20 minutes.
2. While they marinate, prepare the salsa verde. In a food processor add all the ingredients and blitz until smooth. This will take approximately 30 seconds for a chunky saucy finish.
3. Grill the prawns and chorizo on a high heat for a few minutes on each side until nicely seared and cooked through.
4. Assemble the skewers in whichever order you like, we opted for one piece of chorizo with two prawns either side.
5. Place all the skewers on your serving dish of choice with the salsa verde in a small pot on the side. Serve with fresh lemon juice and enjoy.

Images by HM

Tableware by Burleigh

Mats, napkins and cutlery by Rebecca Udall