Serves 4 as a first course
300g large raw peeled king prawns
4 red chillies, quartered lengthways
1 tbsp extra virgin olive oil
For The Salsa Verde
small bunch fresh flat leaf parsley
4 anchovy fillets in olive oil, drained
2 tbsp capers, drained and rinsed
1 shallot or spring onion, roughly chopped
juice of 1 lemon
4 – 5 tbsp extra virgin olive oil
Thread the scallops, prawns and chillies onto 8 pairs of parallel bamboo skewers, spaced 2cm apart (this makes them much easier to turn). Brush with a little oil and sprinkle with sea salt. Cover and chill until ready to barbecue.
For the salsa verde, place the parsley leaves, anchovy fillets, capers and onion in a mini food processor and whiz until finely chopped. Add the lemon juice and olive oil and whiz again then season with black pepper.
Cook the skewers over hot coals for 3 – 4 minutes on each side until the shellfish is cooked through. Arrange on a platter and drizzle over the salsa verde