Prawn, Prosciutto & Crostini Skewers

Cook time 15 minutes
Servings 4


12 large green prawns, peeled and deveined, tail intact
½ loaf of day old sourdough, crust removed and cut into 3cm cubes
12 slices prosciutto, cut into thirds
12 cherry tomatoes
4 bay leaves

20g butter, melted
3 tbsp extra virgin olive oil
1 ½ tsp smoked paprika
1 long red chilli, very finely chopped
2 cloves garlic, minced
Zest of 1 lemon
Pinch salt

Prawn, Prosciutto & Crostini Skewers


If using wood skewers, soak in warm water for 15 minutes.

For marinade combine all of the ingredients together in a large bowl, reserving 1/4 of it for later. Place the prawns, bread and tomatoes into this marinade and using your hands toss everything together so it is coated.

To make the skewers thread 1 bayleaf, followed by a prawn, prosciutto, a piece of bread and a tomato. Then repeat 2 more times so there are three prawns on each skewer. Repeat the remaining skewers.

Heat a grill, grill pan or BBQ over a medium to high heat. Add the skewers and cook for 2 minutes on each side, brushing half way through with the reserved butter. Rest for 1-2 minutes before serve with a wedge of lemon on the side.