Ingredients
1 tblsp olive oil
2 cloves garlic, crushed
700g frozen, raw, peeled prawns with tails on, thawed
300g stone-baked ciabatta loaf, cut into 1cm-thick slices
1 chorizo (200g), cut into 1cm-thick slices
2 lemons, halved
Bottled Piri Piri sauce and chopped fresh parsley leaves, to serve
Method
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Combine oil and garlic in a large bowl. Add prawns. Season with salt and pepper. Toss well to coat.
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Heat a lightly oiled, large barbecue grill plate over a medium to high heat. Add bread. Cook for about 1 minute on each side, or until charred. Remove.
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Add prawns and chorizo to same heated grill plate. Cook, turning occasionally, for about 3 minutes, or until cooked. Remove.
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Add lemon halves cut-side down. Cook for about 1 minute, or until charred.
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Arrange prawns and chorizo on a platter with charred bread and lemons. Serve with Piri Piri sauce. Garnish with parsley.