Vultures Spicy Prawns

Pinch of salt and pepper 

1 tub Plain yogurt 

2 pinch Peri peri 

2 pinches Chili flakes 

Half Chorizo, sliced  

1 bunch fresh coriander, fresh 

1 Lemon, juiced 

Pack of prawns, de-veined 

Bamboo skewers, soaked  

Devein and remove shell up to the tail of the prawns.  

Rinse and ensure the poop shoot and gooey orange stuff is out.  

Mix salt, pepper, peri peri and chili flakes and coriander to yogurt, mixed well and add 1 to 2 teaspoon of lemon.  

Add in cleaned prawns till all prawns are coated with the mixture. Let it sit for 30 mins.  

Once rested place skewer through the bottom and top end of the prawn, add a slice of chorizo, another prawn and another slice of chorizo.  

Over medium heat skewer for about 5 minutes on each side or till cooked but not dry.  

Once skewers are done, grind some salt over them and squeeze fresh lemon. 

Basil Pesto

Basil leaves 

Garlic and cloves 

Pine nuts 

Olive oil 50ml 

Salt and pepper 

Parmesan shavings 

Add all ingredients to mortar and pestle 

Smash together until combined  

Add salt and pepper to taste  

If you have access to a blender, use that rather.