Chimichurri Prawn Skewers and Chips

Meanwhile, quarter and peel the red onion, then separate the layers. Peel and grate the garlic (or use a garlic press). 

Trim the baby gem, halve lengthways, then thinly slice. Cut the tomato into 1cm chunks. Zest and halve the lime.

In a large bowl, combine a good squeeze of lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Stir in the tomato, then set aside for now.

Drain the prawns, then pop them into a medium bowl along with the onion. Drizzle with olive oil and season with salt and pepper.

Add the Central American style spice mix, half the lime zest and half the garlic, then mix until well coated.

Thread the prawns and onion alternately onto the skewers (2 per person), then pop them on a large baking tray lined with foil.

Bake on the top shelf of your oven for 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

While everything's in the oven, make the chimichurri.

Roughly chop the parsley (stalks and all).

Pop into another medium bowl with a squeeze of lime juice, the chilli flakes (add less if you'd prefer things milder), remaining garlic, remaining lime zest and the olive oil for the chimichurri (see pantry for amount). 

Season with salt and pepper and mix well. Set aside for later.

Once the prawns are cooked, remove from the oven and drizzle over the honey (see pantry for amount).

Just before you're ready to serve, add the baby gem to the bowl of tomato and toss together.