You may also like
Ingredients
- 20 long skewers
- 5 chorizo sausages
- 60 large green olives, pitted
- 40 medium raw prawns, peeled, tails left on
- Sea salt
- Freshly ground white pepper
Method
Preheat barbecue to hot. If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning. Peel and cut each chorizo into 8 round slices. Grill or fry each side for 1 minute.
Skewer one olive then skewer a prawn around a chorizo slice. Repeat the process then do the same with the other 19 skewers. Season with salt and pepper, brush with a little vegetable oil and grill on the barbecue for 2 minutes each side or until prawns are just cooked.
Serves 20: 1 skewer each
