Festive prawns on the braai
|1||fresh chillies — deseeded, thinly sliced|
|2||garlic — cloves, crushed|
|4||tomatoes — deseeded, chopped|
|100 g||chorizo sausage — thinly sliced|
|lemons — juice only|
|salt and freshly ground black pepper|
|10 g||fresh parsley — roughly chopped|
|1.5 kg||prawns — deveined, butterflied|
|lemon — wedges for serving|
Heat 1 tablespoon of oil in a frying pan and sauté chilli, garlic, tomatoes and chorizo together for a few minutes until tomatoes just begin to soften.
Add lemon juice, remaining oil and season with salt and pepper.
Remove from heat and add chopped parsley.
Drizzle prawns with a little oil and season with salt and pepper.
Grill prawns over hot coals or on a grill pan for a few minutes until the shells turn pink and fish is just cooked.
Serve immediately with lemon wedges and the chorizo dressing.
Recipe reprinted with permission of Source Food.