Fiery prawn & pepper skewers served on salad

Fiery prawn & pepper skewers

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(1 ratings)

Prep: 15 mins Cook: 5 mins Plus marinating

Easy

Makes 8-12

Fire up the barbecue and make these easy, tasty spicy prawn skewers with pickled cherry peppers. They're delicious when served with our saffron aïoli

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving (12)

  • kcal75
  • fat4g
  • saturates1g
  • carbs4g
  • sugars4g
  • fibre1g
  • protein6g
  • salt0.3g
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Ingredients

  • 3 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • ½ small bunch parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tsp sweet smoked paprika
  • ½ tsp hot smoked paprika
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g raw king prawns, in their shells if you like, or keep the tails on
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 jar pickled cherry peppers, drained
  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Whisk the garlic, chilli, parsley, both types of paprika and olive oil together. Stir through the prawns and season well. Cover, put in the fridge and leave to marinate for at least 30 mins before threading on to skewers, interspersing them with a few of the peppers, so that each skewer has about 4-5 prawns.

  2. Light a barbecue and leave until the flames die down and the coals turn white with glowing centres. Grill the skewers, or cook in a griddle pan over a high heat for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon and plenty of saffron aïoli.

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