With chorizo, garlic and lemon dressing
Servings : 4
1/4 cup olive oil
1 chilli, deseeded and thinly sliced
2 cloves garlic, crushed
4 fresh tomatoes, deseeded and chopped
100 g chorizo, thinly sliced
juice of 2 lemons
salt and freshly ground pepper
10 g parsley, roughly chopped
1.5 kg prawns, de-veined and butterflied
lemon wedges for serving
Heat 1 tablespoon of oil in a frying pan and sauté chilli, garlic, tomatoes and chorizo together for a few minutes until tomatoes just begin to soften.
Add lemon juice, remaining oil and season with salt and pepper.
Remove from heat and add chopped parsley.
Drizzle prawns with a little oil and season with salt and pepper.
Grill prawns over hot coals or on a grill pan for a few minutes until the shells turn pink and fish is just cooked.
Serve immediately with lemon wedges and the chorizo dressing.
Recipe reprinted with permission of Source Food.