Canarian salted potato and prawn skewers with mojo rojo

Method

1. Put the potatoes and salt in a large pan. Boil a kettle, then pour over enough water to just cover them. Cook over a high heat for 15 minutes until tender, then drain any remaining water in the pan. Return the potatoes to the pan over a low heat to help them dry out and wrinkle up for a few minutes. They’re ready when they’re wrinkled and covered in a powdery coating of salt.
2. Meanwhile, put all the sauce ingredients in a blender or food processor and whizz until smooth. Season to taste with salt and pepper (and more lemon juice if needed), then set aside.
3. Toss the prawns with a pinch of salt and pepper and a drizzle of oil. Next, assemble your skewers: potato, olive, prawn, potato, olive, prawn, then finish with a potato. Cook on the barbecue over direct heat, turning regularly until the prawns turn pink and opaque (it should only take a few minutes). Serve with the mojo rojo for dipping and drizzling.