GRILLED PINEAPPLE, CHORIZO MEATBALLS AND MARINATED PRAWNS SKEWERED AND FINISHED WITH BRIGHT LIME BUTTER.
INGREDIENTS (4 SERVINGS)
For the skewers
- 1 lb (450 g) large raw prawns, head-on, shell-on
- 10 oz (280 g) Mexican-style chorizo, casing removed
- 1 fresh pineapple
- 1 lime, zest and juice
- 2 cloves garlic, finely grated
- 1-2 tbsp hot sauce or chili sauce
- Salt and freshly ground black pepper
- Wooden skewers (soaked in water for 30 minutes)
For the lime butter
- ½ cup (115 g) unsalted butter, softened
- Zest of 1 lime
- 1-2 tbsp lime juice
- Salt and freshly ground black pepper
INSTRUCTIONS
1. Prepare the pineapple
- Peel the pineapple, cut it into quarters lengthwise, remove the core, then cut into large even cubes.
- Reserve the pineapple top for presentation.
2. Make the chorizo meatballs
- Remove the casing from the chorizo. Roll the meat into small meatballs, roughly the same size as the pineapple cubes.
3. Marinate the prawns
- In a bowl, combine lime zest, lime juice, garlic, hot sauce, salt and pepper.
- Add the prawns and toss gently to coat. Let marinate for about 10-15 minutes.
4. Assemble the skewers
- Thread the skewers in the following order: pineapple cube, chorizo meatball, then a prawn.
- For the prawn, pierce it in two places (through the tail and near the head) so it stays secure on the skewer.
5. Make the lime butter
- In a small bowl, mix the softened butter with lime zest, lime juice, salt and pepper until smooth.
6. Grill the skewers
- Preheat a grill to medium-high heat.
- Place the skewers on the grill and cook for about 6–8 minutes, turning occasionally, until the prawns are cooked and the chorizo is nicely browned.
- Brush the skewers with lime butter during grilling for extra flavor.
7. Serve
- Place the reserved pineapple top on a plate and insert the skewers into it for a tropical presentation.
- Serve immediately with extra lime butter on the side.
By Laurent Dagenais