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
Shell the prawns and take off their heads.
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.
30 minutes later : Take the skin off the chorizo and cut it into roughly 24 pieces (3mm wide)
On each skewer, poke prawns and chorizo, one after the other.
Add to a hot pan, 4 table spoons of olive oil and sear the skewers for 2 minutes on each side.
Serve whilst hot. Sprinkle parsley and serve.
Which wine to choose?
Crémant brut de chez Lateyron
AOC Bordeaux and Bordeaux Supérieur: the largest vineyard of fine wines in the world. It represents more than half of the Girondin vineyard with 4 colors and 7 Appellations d’Origine Contrôlée. 7 good reasons to combine to love Bordeaux.
L’abus d’alcool est dangereux pour la santé. A consommer avec modération.
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