Name: Barbecue prawn and chorizo skewers with bean and tomato salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 24 uncooked medium king prawns (shrimp) (1kg); 4 clove garlic, crushed; 2 tablespoon olive oil; 150 gram (4½ ounces) green beans, trimmed, halved; 3 egg (plum) tomatoes (225g), quartered; 2 tablespoon roasted pine nuts; 1/4 cup coarsely chopped fresh flat-leaf parsley; 8 x 20cm (8-inch) stalks fresh rosemary; 2 cured chorizo sausages (340g), sliced thickly; lime mustard dressing; 2 tablespoon olive oil; 2 tablespoon lime juice; 1 tablespoon wholegrain mustard; 2 clove garlic, crushed

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.

Serves 4

Cook

35M

Ingredients

24 uncooked medium king prawns (shrimp) (1kg)

4 clove garlic, crushed

2 tablespoon olive oil

150 gram (4½ ounces) green beans, trimmed, halved

3 egg (plum) tomatoes (225g), quartered

2 tablespoon roasted pine nuts

1/4 cup coarsely chopped fresh flat-leaf parsley

8 x 20cm (8-inch) stalks fresh rosemary

2 cured chorizo sausages (340g), sliced thickly

lime mustard dressing

2 tablespoon olive oil

2 tablespoon lime juice

1 tablespoon wholegrain mustard

2 clove garlic, crushed

Method

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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