Serves 4
200g purchased chargrilled red capsicum, drained
2 garlic cloves, crushed
1 tbsp lemon thyme leaves or 1 tsp dried thyme leaves
1 long red chilli, sliced (remove seeds if you do not like it too hot)
1/3 cup olive oil
1 tbsp white wine vinegar
2 tsp caster sugar
white pepper
16 thin slices chorizo (1 large chorizo sausage)
16 medium cooked prawns, peeled, deveined, tails intact
1 tbsp olive oil, extra
Place capsicum, garlic, thyme leaves, chilli, oil, vinegar and sugar into a food processor with 1 tbsp warm water. Process until a thick, smooth sauce forms. Season with salt and white pepper. Transfer to a serving bowl. Cover and refrigerate until required.
Place a slice of chorizo on the inside of a prawn. Thread onto small metal or prepared bamboo skewers. Heat a frying pan or barbecue hotplate on medium heat. Add oil. When hot add skewers 5-6 at a time, cooking for 2 minutes on each side or until prawns are heated through. Cook remaining skewers, adding extra oil if needed. Serve with spicy capsicum sauce.
