Bamboo skewers are a prime vessel for snackable summertime treats. Combine fresh seafood with premier cured meats for a tasty bite.
1 1/2 punnets cherry tomatoes (approximately 18)
18 large green banana prawns, peeled, deveined, leaving tails intact
2 D’Orsogna chorizo sausages, sliced
18 pre-soaked bamboo skewers
1/4 cup extra virgin olive oil
1 tsp dried chilli flakes
1/2 cup mayonnaise
1 clove garlic, crushed
1/2 bunch basil, leaves picked
Thread 1 tomato, 1 prawn and 1 slice of chorizo onto each skewer. Place on a plate.
Zest 1 lemon, then juice. Cut remaining lemon into wedges. Whisk lemon juice, oil and chilli in a small bowl. Drizzle over skewers.
Preheat a chargrill pan over medium-high heat. Cook skewers, in batches, for 2 minutes each side or until golden brown and prawns are cooked through. Transfer to a serving plate.
Whisk mayonnaise, garlic and half of the lemon zest in a small bowl. Season prawns and sprinkle with basil and remaining zest. Serve with lemon aioli.