SMALL AND TASTY – GARLICKY PRAWNS

• 

OLE OLE! A Spanish touch!

When the sun shines in Australia it is really hot and summer days just get longer and longer.

This recipe is a great idea to accompany your drinks in the sunshine.

Ingredients for the Prawns

• 20 tiger prawns, peeled and deveined
• 1 tablespoon chilli flakes
• 2 chrushed garlic cloves
• 2 tablespoons olive oil
• salt to taste

Ingredients for the Smooth Tomato Salsa

• 1/2 tin of canned tomatoes
• 1/2 fresh jalapeño, or 6 slices of pickled jalapeño
• a pinch of sugar
• 1/2 cup of fresh parsley or coriander
• 1/4 cup of chopped red onion
• 1 garlic clove, chopped roughly
• 1/2 teaspoon ground cumin
• juice of 1/2 a lime or lemon
• salt to taste

Method for the Salsa

• In a blender or food processor combine the tinned tomatoes, red onion, garlic, jalapeños, parsley (coriander), cumin, sugar, salt and lime juice.
• Pulse until the desired consistency is reached.
• If you want a chunky salsa just pulse it a few times. If you want a smooth salsa let the blender run for a few more seconds.
• Refrigerate the salsa until you are ready to serve.

Method

• Toss the raw tiger prawns with the chrushed garlic, chilli flakes, olive oil and salt.

• Chargrill until pink.
• Thread on to small skewers.

• Serve in shot glasses with the tomato salsa as dipping sauce.

Tips

• Serve the prawn shots with a glass of cold Sherry.
• If you have not discovered the delights of sherry yet you are definitely missing out. Go and get a bottle!