Prawns and Chorizo Mixed Grill

Ingredients for Prawns and Chorizo Mixed Grill

• 1 1/4 cups soured cream

• 1 tazza di foglie di coriandolo con gambi teneri

• 40g maionese

• 1 small jalapeño, sliced

• 2 cucchiai di succo di lime fresco

• 1 1/4 cucchiaini di sale kosher

• 80ml olio extravergine di oliva

• 60ml di succo di lime fresco

• 1 spicchio d'aglio, grattugiato finemente

• 2 cucchiai di coriandolo tritato finemente

• 1 cucchiaino di miele

• 1 cucchiaino di sale kosher

• 675g jumbo or large prawns, peeled, deveined

• 1/2 cucchiaini di peperoncino in polvere

• 1 1/4 cucchiaini di sale kosher, diviso

• 1 head of green cabbage, cut into 4 wedges

• 6 links fresh chorizo sausage (about 675g .)

• Canola oil (for grill)

• 2 bunches medium or large asparagus, tough ends trimmed

• Spicchi di lime (per servire)

Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on two-thirds of grill and scatter remaining coals over remaining area; for a gas grill, set one burner to medium-low heat and the remaining burners to medium-high heat).

Purée soured cream, coriander, mayonnaise, jalapeño, lime juice, and salt in a blender until smooth; chill until ready to use.

Do Ahead: Soured cream sauce can be made 1 day ahead. Keep chilled.

Whisk oil, lime juice, garlic, coriander, honey, and salt in a large bowl.

Toss prawns, chilli powder, and 1 teaspoon salt in a medium bowl.

Grill cabbage wedges over direct heat, turning occasionally, until deeply charred on cut surfaces and crisp-tender, about 20 minutes. Transfer to a cutting board and let cool slightly.

Meanwhile, grill sausages over indirect heat, turning often, until nicely charred and cooked through, 10–15 minutes. Transfer to a platter and cover with a kitchen towel to keep warm.

Lightly oil grill grate. Place asparagus onto grill, orienting them perpendicular to grate so they don’t fall through the gaps. Grill, turning often, until lightly charred and crisp-tender, 5–7 minutes. Transfer to bowl with dressing and toss to coat. Transfer to platter alongside sausages, leaving remaining dressing in bowl.

Oil grate again if needed, then grill prawns over direct heat, turning often, until lightly charred and cooked through, 5–7 minutes. Transfer to platter with sausage.

Slice charred cabbage wedges lengthwise into 1/4"-thick strips, then toss with remaining dressing; season with remaining 1/4 teaspoons salt. Add to platter.

Serve with lime wedges and soured cream sauce alongside.

Avvertenza

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