Fire up the barbecue and make these easy, tasty spicy prawn skewers with pickled cherry peppers. They’re delicious when served with our saffron aïoli
Prep:15 mins
Makes 8-12
3 garlic cloves, crushed1 red chilli, finely chopped½ small bunch parsley, finely chopped1 tsp sweet smoked paprika½ tsp hot smoked paprika4 tbsp olive oil400g raw king prawns, in their shells if you like, or keep the tails on1 jar pickled cherry peppers, drainedlemon wedges, to serve
STEP 1Whisk the garlic, chilli, parsley, both types of paprika and olive oil together. Stir through the prawns and season well. Cover, put in the fridge and leave to marinate for at least 30 mins before threading on to skewers, interspersing them with a few of the peppers, so that each skewer has about 4-5 prawns.STEP 2Light a barbecue and leave until the flames die down and the coals turn white with glowing centres. Grill the skewers, or cook in a griddle pan over a high heat for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon and plenty of saffron aïoli.
