PRAWNS WITH CHORIZO, GARLIC AND THYME
By COOKING UP THE PANTRY
This is a simple barbecue or pan-cooked bowl of deliciousness for nibbles or a starter.
There is no added oil and the flavours of the chorizo and prawns are brought together beautifully with a few wedges of lemon to squeeze over.
800g peeled prawns, tails still attached
200g chorizo, sliced thinly on the diagonal
2 cloves garlic, sliced
small bunch of thyme, leaves picked
lemon wedges to serve
Heat a non-stick frying pan or barbecue plate over a medium to high heat.
Add the chorizo and cook until crispy on both sides, set aside.
Add the garlic and prawns and cook until the prawns are cooked through, nice and pink.
Return the chorizo to the pan or barbecue, add the thyme leaves and toss with the prawns.
Spoon into a serving dish and serve with lemon slices.