Barbecued king prawn skewers
This recipe is ideal for camping when travelling light and especially suited for using with a disposable barbecue. Prepare the basic ingredients before you leave, store in a lock and lock box and they will be ready to assemble and cook by the time you arrive at the camp-site.
- 2 teaspoons (or to taste) hot pepper sauce or Tabasco sauce
- 2 cloves of peeled garlic, crushed
- ½ teaspoon sea salt
- 1 teaspoon brown sugar
- juice of 1 lime or lemon
- zest from ½ a lime or lemon
- Wooden skewers, soaked in water for 15 minutes
- 200 g peeled king prawns
- 5 cm (2") Chorizo, thickly cut into discs, then into quarters
- 1 red pepper de-seeded and cut into small pieces
- 1 medium onion, quartered
- Mix the marinade ingredients in a 1 litre lock and lock box, close and shake well.
- Add the king prawns, they will be ready in a few hours. Keep them cool on a hot day.
- If using wooden skewers, soak in water for 20 minutes
- Light the barbecue and leave for about 30 minutes to get to cooking temperature (it should stop smoking once it's hot enough)
- With the food well out of the way, vigorously fan the barbecue to remove excess ash and also to increase the heat a little.
- Place the skewers on the barbecue and cook for about 15 minutes, turning regularly to prevent them burning.