Spicy shrimp and pepper skewers

• garlic cloves↗3

  minced

• red chili↗1

  finely sliced

• parsley↗½ small bunch

  finely sliced

• sweet smoked paprika↗1 tsp tsp
• hot smoked paprika↗½ tsp tsp
• olive oil↗4 tbsp tbsp
• raw king prawns↗400g g

  in shells, if desired, or leave tails

• marinated red peppers1 jar

  drained

• lemon↗

  wedges for serving

Step-by-step instructions

1. 1

   Whisk together the garlic, chili, parsley, both types of paprika and olive oil. Add the shrimp and season well. Cover, refrigerate and let marinate for at least 30 minutes before threading onto skewers, mixing them with several peppers so that each skewer has about 4‑5 shrimp.

2. 2

   Light the barbecue and wait until the flames die down and the coals turn white with bright centers. Grill the skewers or cook them on a grill pan over high heat for 3‑4 minutes until they turn pink and opaque. Serve immediately, splashed with lemon and generously drizzled with saffron aioli.