Ingredients Jump to Instructions ↓

  1. 5 oz jamón or thinly sliced bacon

  2. 24 medium to large uncooked, headless prawns, peeled

  3. Freshly ground black pepper

  4. 1 tablespoon olive oil

  5. 2 lemons, quartered

Instructions Jump to Ingredients ↑

  1. Preparation Cut the bacon (or jamon, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed. Season generously and drizzle with the oil.

  2. On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up. Alternatively , roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately.


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