Prawn and Bacon Brochettes
Brochetas de Gambas y Bacon
The Spanish love bacon, which we cure and air-dry in the same way as our
famous jamon. This combination of prawns and bacon is inspired and very
popular, and can be found at most Tapas bar, as well as in many banquets and
receptions. It is an ideal treat for your guests when having a party at home!
- 5 oz
jamón or thinly sliced bacon
- 24 medium to large uncooked, headless prawns, peeled
- Freshly ground black pepper
- 1 tablespoon
- 2 lemons, quartered
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.
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.
Etxaniz - Txacoli (Chacolí) 2004: The Basque Country's fresh, white wine,
called txakoli on home ground and chacolí elsewhere in Spain , is produced in
the Region's three provinces. The DO, which encompasses the growing area in the
province of Guipuzcoa (Gipuzkoa), is called Getariako Txakolina in Basque.
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