Ingredients
• 500g green garlic prawns (see note)
• 2 (125g each) chorizo sausages, sliced
• 2 lemons
• 1/2 cup fresh flat-leaf parsley leaves
• 1 tablespoon finely chopped fresh chives
• 40cm baguette bread, thickly sliced
Method
1. Preheat a lightly greased barbecue plate on medium-high. Cook prawn mixture, tossing, for 3 to 4 minutes or until just cooked through. Transfer to a bowl. Cover to keep warm. Add chorizo to barbecue plate. Cook for 2 to 3 minutes each side or until crisp. Add chorizo to prawns. Juice half of 1 lemon. Cut remaining lemon into wedges. Add parsley, chives and 1 tablespoon lemon juice to prawn mixture. Toss to combine.
2. Place prawn mixture on a platter. Season with salt and pepper. Serve with bread and lemon wedges.
