12 tiger prawns, peeled and deveined with tails left on
1 chorizo sausage, thinly sliced
8 asparagus spears herb oil (see method)
100ml balsamic vinegar[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]
For the herb oil, place fresh herbs – eg basil, coriander, tarragon, dill – in a blender with a little olive oil and blend until smooth and a bright green colour. Taste and adjust blend and seasoning, then strain through a fine sieve and set aside.
Reduce the balsamic vinegar by half or until it starts to thicken. Set aside.
Trim off the asparagus stems and blanch the tips for 30 seconds in boiling salted water. Refresh in iced water, then drain and dry. Griddle or pan fry the tips and set aside to keep warm.
Heat a sauté pan and the chorizo slices. When these are lightly browned remove with a slotted spoon and set aside to keep warm.
Sauté the shrimp on both sides in the oil from the chorizo sausage. Assemble and serve, drizzling with herb oil and the balsamic reduction.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]