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Chargrilled prawn and asparagus skewers with burnt orange

Name: Chargrilled prawn and asparagus skewers with burnt orange
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 18
Ingredients: 1/4 cup (60ml) olive oil, plus extra to brush; 1 1/2 teaspoon smoked paprika (pimenton); 2 garlic cloves, crushed; 2 oranges, 1 juiced, 1 cut into wedges; 2 tablespoons finely chopped fresh oregano; 18 extra-large green king prawns, peeled (tails intact), deveined; 1 bunch asparagus, cut into 3cm lengths; 150g dried chorizo, cut into 18 pieces

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45m

10m

Chargrilled prawn and asparagus skewers with burnt orange

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by Warren Mendes

delicious. team

Oct 03, 2015

These bite-size treats are perfect for summer entertaining.

1/4 cup (60ml) olive oil, plus extra to brush
1 1/2 teaspoon smoked paprika (pimenton)
2 garlic cloves, crushed
2 oranges, 1 juiced, 1 cut into wedges
2 tablespoons finely chopped fresh oregano
18 extra-large green king prawns, peeled (tails intact), deveined
1 bunch asparagus, cut into 3cm lengths
150g dried chorizo, cut into 18 pieces

Method

1.

Combine the oil, paprika, garlic, orange juice and 1 tbs oregano in a small bowl. Add the prawns and toss to coat. Chill for 30 minutes to marinate.
2.

Soak toothpicks or skewers in water for 15 minutes. Heat a barbecue or chargrill to medium-high. thread 1 prawn, 1 piece of asparagus and 1 slice of chorizo onto each skewer. Repeat with remaining ingredients to make 18 skewers.
3.

Grill skewers, in batches, for 3 minutes each side or until cooked through. Scatter with remaining 1 tbs oregano. Brush orange wedges with a little extra oil, then grill for 2 minutes each side or until charred. Serve with prawn skewers.