INGREDIENTS:

• cup (60ml) olive oil
• 1 chilli, deseeded and thinly sliced
• 2 cloves of garlic, crushed
• 4 fresh tomatoes, deseeded and chopped
• 100g chorizo, thinly sliced
• Juice of 2 lemons
• Salt and freshly ground pepper
• 2 to 3 tbsp parsley, roughly chopped
• 1.5kg prawns - deveined and butterflied
• Olive oil
• Lemon wedges for serving

METHOD:

Heat one tablespoon oil in a frying pan and saute chilli, garlic, tomatoes and chorizo together for a few minutes, until tomatoes just begin to soften.

Add lemon juice, remaining oil and season with salt and pepper.

Remove from heat and add chopped parsley.

Drizzle prawns with a little oil and season with salt and pepper.

Grill prawns over hot coals for a few minutes until the shells turn pink and the flesh is just cooked.

Toss in the chorizo dressing while still hot.

Serve immediately with lemon wedges and extra chopped parsley.

SERVES: Four