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Surf & Turf iberico chorizo | Large shrimp

For 6 people

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Light the Braaimaster and slide the coals (as they emerge) under the left grill rack. Let the Braaimaster heat up in about 30 to 45 minutes. Keep this in mind while preparing the recipe.
Thread the chorizo sausages onto a skewer. We use the churrasco grill skewer fork for this.
For the large prawns, use the same skewer. Rinse the thawed prawns well. Pat them dry. We leave the heads on the prawns. We do remove the shell from the lower body of the prawn. However, we leave 1 piece of shell attached to the head. This is because it ensures that the head and body of the prawn stay together during grilling.
Remove the intestinal tract by cutting, right in the middle of the prawn's back, from the tail to the head with a knife. You can now use the knife to easily remove the intestinal tract.
Place directly on the coals in the braaimaster for 10 minutes to roast the garlic.
Let the garlic cool slightly and squeeze out the cloves. Cut with a knife as finely as possible.
Melt the butter in a skillet and add the garlic to it. Deglaze with the lemon juice, grater and chopped parsley.
Remove the sauce from the Braaimaster.
For the pick bread, cut the bread in both directions to create a diamond shape. Be careful not to cut all the way through the bread so that the bread remains intact. Using a spoon, pour some of the butter sauce into the bread and spread the grated cheese, oregano, rosemary and chili powder into the bread as well. Season with salt and pepper to taste. Place the bread on the Braaimaster and roast until golden brown and the cheese is well melted.
The rest of the butter sauce can remain in the skillet. Add the washed cherry tomatoes and place the skillet on the Braaimaster to roast the tomatoes.
Toast the padron peppers and then add them to the skillet with tomato. Season with sea salt and pepper.
Grill the chorizo and large shrimp on skewers on the Braaimaster using the churrasco frame. We grilled the skewers directly over the coals. We maintained a core temperature of 58 C° for the prawns and 70 C° for the chorizo sausage.
Enjoy your meal!

Ingredients

- 800 gr iberico chorizo sausages
- 1 kg large head prawns
- 200 gr butter
- 1 bulb of garlic
- rasp and juice of 1 lemon
- ½ bunch of parsley
- 1 dough bread (uncut)
- 150 grams grated cheese
- chili powder
- oregano dried / rosemary
- 500 grams cherry tomato
- 10 padron peppers

For The Potato Garnish

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