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- 1 kg large prawns
- Garlic oil
- 1 lemon
- Herb-infused olive oil
- Herb salt
- 3 chorizo sausages
- 2-3 garlic cloves
- 1 shallot
- A little butter for frying
- 2 tbsp tomato paste
- 1 tbsp Roasted Garlic sauce
- 1 tbsp liquid honey
- Half a glass of broth
- Fresh parsley
- Garlic bread
Ingredients
Recipe
- Peel the prawns and season them with garlic oil, lemon juice, olive oil with herbs, and sprinkle with herb salt. Let them marinate in the fridge for about an hour.
- Remove the chorizo sausages from their casing, finely chop the garlic cloves and onion. Prepare your Kamado BONO grill for direct grilling, light the charcoal, place the grill grates on top, and wait for the temperature to reach 180°C. Adjust the top and bottom air vents to maintain an even temperature.
- In a hot cast-iron pan, sauté the onion and garlic with a little butter, then add the chorizo meat and cook until lightly browned. Next, add a couple of tablespoons of tomato paste, a spoonful of Roasted Garlic sauce, a teaspoon of liquid honey, half a glass of broth, and let it simmer until thickened.
- Skewer the prawns onto wooden skewers and grill for a couple of minutes on each side.
- Finish with a squeeze of lemon juice and chopped parsley. Serve with garlic bread and your favourite salad.
Enjoy!
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£69.00
£49.99
£49.99
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