- 225g chorizo, sliced
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 16 cooked, peeled king prawns
For the gremolata
Heat oven to 200C/180C fan/gas 6. Fry the chorizo until crisp on both sides. Skewer the cooked, peeled king prawns onto cocktail sticks and add a slice of chorizo to each, then transfer to a baking sheet and bake for 5 mins until warmed through.
To make the gremolata, mix lemon zest with some parsley and garlic. Sprinkle over the prawn and chorizo skewers to serve.