Prawns with sage and chorizo

When I prepared this recipe, the chorizo slices were too small to wrap around the prawns so as a result the photographs don't look all that appealing. Appearances can be deceptive. This dish was sublime. You would think that one whole sage leaf for each prawns would be too much. It was not, the spicy chorizo and the sweet prawns went perfectly with the herby sage. This is a winner!

You could also use large, thawed, frozen King prawns for this recipe.

Prawns with sage and chorizo

Servings:	Serves 4
Calories per serving:	222
Ready in:	1 hour 25 minutes
Prep. time:	1 hour 15 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	28th July 2013

Best recipe review Fabulous snack 5/5 Can't stop eating these! Paul R Smith

Prawns with sage and chorizo, marinating

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 20 langoustines, (Dublin Bay prawns or scampi), peeled
• Juice from 1 lemon and 1 lime
• 20 slices of smoked chorizo
• 20 fresh sage leaves
• Olive oil
• Sea salt and freshly ground black pepper

Method

1. Soak 20 cocktail sticks in water.
2. Add the prawns to a bowl, drizzle with the lemon & lime juice and season with salt and papper.
3. Leave to marinate for at least 1 hour.
4. Heat the grill or barbecue.
5. Drain the prawns, reserving the juice.
6. Cover each prawn with a sage leaf and wrap with a piece of chorizo and secure with a cocktail stick.
7. Brush with olive oil and grill gently for 10 minutes, drizzling with the marinade if they look to be drying out.

Serving suggestions

Serve hot with cold beers and with a green salad and simply sliced tomatoes.

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