Chorizo prawns skewers

Chorizo prawns skewers

This is a great meat and fish dish that everyone will love. We recommend you serve this aperitif chilled with a bubbly glass of cremant de Bordeaux Lateyron.




  • 24 raw prawns
  • 1 spicy chorizo
  • 2 garlic clovers
  • 8 tbl spoons of olive oil (4 for the marinade and 4 for cooking)
  • 2 tbl spoons of lemon juice
  • 1 pinch of salt
  • 2 tbl spoons of freshly cut parsley
  • 24 skewers


  1. Shell the prawns and take off their heads.
  2. Take a big bowl and cover the prawns in lemon juice, olive oil and season with salt and pepper. Add crushed garlic. Mix together with your hands and let marinate for at least 30 minutes.
  3. 30 minutes later : Take the skin off the chorizo and cut it into  roughly 24 pieces (3mm wide)
  4. On each skewer, poke prawns and chorizo, one after the other.
  5. Add to a hot pan, 4 table spoons of olive oil and sear the skewers for 2 minutes on each side.
  6. Serve whilst hot. Sprinkle parsley and serve.
Crémant brut de chez Lateyron

Which wine to choose?

Crémant brut de chez Lateyron