Prawn and chorizo skewers with bloody Mary dipping sauce

Recipes and styling Katelyn Williams
Photographs Angie Làzaro

Prawn and chorizo skewers with bloody Mary dipping sauce

Try this sauce with a good steak or even on burgers.
(serves 6)

18 prawns, peeled and deveined
200g chorizo sausage, sliced
1 onion, chopped
2 sticks celery, chopped
1/2 cup vodka
2T Worcestershire Sauce
2t Tabasco
1 x 400g tinned tomatoes
1/2 cup sundried tomatoes, puréed
1T grated horseradish (optional)

Thread the prawns and chorizo onto the skewers.
Brush with oil and season. Braai or chargrill until the prawns are pink and the chorizo is crisp.
Make the sauce by frying the onions and celery until soft.
Add the vodka and reduce by half.
Add remaining ingredients and season to taste.
Serve with the skewers.