Quick & Easy

Barbecue prawn and chorizo skewers with bean and tomato salad

These barbecue prawn and chorizo skewers are so easy to prepare and assemble. The the tangy lime flavoured mustard dressing will have your guests coming back for more. Serve with a cold beer or crisp wine.
Prawn and chorizo skewers with bean and tomato salad



1.Shell and devein prawns, leaving tails intact. Combine prawns in medium bowl with garlic and oil. Cover; refrigerate 3 hours or overnight.
2.For the dressing, place ingredients in screw-top jar; shake well.
3.Meanwhile, boil, steam or microwave beans until tender; drain. Rinse under cold water; drain. Place beans in medium bowl with tomato, nuts, parsley and dressing; toss gently to combine. Season to taste.
4.Drain prawns; discard marinade. Remove leaves from bottom two-thirds of each rosemary stalk; thread prawns and chorizo, alternately, onto rosemary skewers.
5.Cook skewers on heated oiled grill plate (or grill or barbecue) until prawns are changed in colour and chorizo is browned.
6.Serve skewers with bean and tomato salad.

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