Portuguese and spanish prawns

Name: portuguese and spanish prawns
Cook time: 15 min
Total time: 75 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 24 giant shrimp (bag 500 g, raw and unpeeled, frozen), thawed; business suit coalfish fillet (a 400 g), thawed; 2 Red peppers seed lists removed; 100 ml olive oil; 2 toes garlic; 1 tray rosemary 15 g; 100 g chorizo in slices (meat products); 1 bag lamb's lettuce 75 g

A nice Mediterranean recipe. The side dish contains the following ingredients: fish, king prawns ((bag 500 g, raw and unpeeled, frozen), thawed), coleslaw fillet ((a 400 g), thawed), red peppers (seed strips removed), olive oil, garlic, rosemary ( 15 g), chorizo (in slices (meat products)) and lamb's lettuce (75 g).

Ingredients

Kitchen Stuff

barbecue, hand blender, 12 skewers, soaked in water for at least 30 minutes

Directions

Peel the shrimps, remove the intestinal tract and put them in a bowl. Cut the coalfish into 12 cubes and add to the shrimp. Cut the red peppers into pieces.
Put the oil, red pepper, garlic and half of the rosemary in a high bowl and puree with the hand blender. Pour over the shrimp and fish. Add salt, scoop and allow to stand for at least 1 hour.
Light the barbecue or heat the grill pan. For the Spanish version, thread 6 prawns and a slice of chorizo. Hold 2 shrimps per skewer. For the Portuguese variety, bite for a shrimp and a piece of coalfish.
Grill the skewers 5 min. Halfway through. Place the lamb's lettuce on a flat dish and place the skewers on it. Garnish with the rest of the rosemary twigs and possibly with lemon wedges.