Prawn and Chorizo Kebabs with Smoked Paprika and Hazelnut Aioli

INGREDIENTS

24 large raw prawns, peeled
2 cured chorizo sausages
4 tablespoons olive oil
2 cloves garlic, crushed
finely grated zest of 1 lemon
sea salt and freshly ground pepper

Smoked paprika and hazelnut aioli
1 egg plus 1 egg yolk
2 teaspoons sherry vinegar or lemon juice
1½ teaspoons sweet smoked paprika
2 cloves garlic, crushed
¾ cup vegetable oil
¼ cup olive oil
1 roasted red capsicum, peeled, seeded and roughly chopped
⅓cup hazelnuts, roasted, skinned and roughly chopped
sea salt and freshly ground pepper

12 x 13 cm wooden skewers, soaked in cold water for 30 minutes

METHOD

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