Prawn and Chorizo Kebabs with Smoked Paprika and Hazelnut Aioli

Whisk the olive oil, garlic and lemon zest in a shallow dish, add the prawns and toss well to coat.

Slice each chorizo into 12 rounds. Place a piece of chorizo in the curve of each prawn and place two prawns flat on the bench. Push the skewer through, making sure it passes through the chorizo and both ends of the prawn. Cover and refrigerate until ready to cook.

Aioli: Put the egg, egg yolk, vinegar, paprika and garlic in a food processor and process for 1 minute. With the motor running, slowly drizzle in the combined oils to make a thick emulsion. Add the capsicum and hazelnuts, season and process again until thick. Tip into a bowl, cover and refrigerate until ready to serve. Taste and add a little more vinegar if needed to balance the flavours.

To cook: Season the kebabs and grill on a preheated barbecue for 2 minutes each side or until the prawns are just cooked through. Arrange on a platter and serve with the aioli. Makes 12