Directions
- Prepare the prawns and slice the chorizo into chunks. Thread onto skewers, alternating between prawn and chorizo.
- Drizzle with olive oil and season with salt, black pepper, and a little lemon zest.
- Finely chop parsley, origanum, rosemary, garlic, and jalapeños. Combine with olive oil to create a fresh salsa.
- Toss the prawns lightly in the salsa mixture before grilling.
- Trim the asparagus and bundle together. Wrap tightly with lamb bacon.
- Grill the chorizo and prawn skewers over medium heat until cooked through and lightly charred.
- Grill the bacon-wrapped asparagus until the bacon is crisp and the asparagus is tender.
- Serve hot with extra salsa spooned over.
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Ingredients
- 12 prawns (large, peeled)
- Chorizo sausage
- Lamb bacon
- 200 g asparagus
- Olive oil
- Salt & cracked black pepper
- 1 bunch Italian parsley
- 1 bunch fresh origanum
- 1 bunch fresh rosemary
- 2–3 garlic cloves
- 1–2 jalapeños
- Lemon (for zest)
