|2 pieces piece||Corns on the Cob Corn on the Cob|
|400 g g||Baby Potatos Baby Potato|
|cut in half|
|2 cloves clove||Garlic Garlic|
|peeled and crushed|
|1 tsp tsp||Paprika Paprika|
|1 sprigs sprig||Thyme Thyme|
|30 g g||Butter Butter|
|2 tbsp tbsp||Olive Oil Olive Oil|
|1 tsp tsp||Wholegrain Mustard Wholegrain Mustard|
|300 g g||Chorizo Chorizo|
|cut into 1cm slices|
|1 pieces piece||Lemon Lemon|
|cut into wedges, to garnish|
|2 tbsp tbsp||Parsley Parsley|
|chopped fresh parsley leaves, to garnish|
Sheet Pan Prawn Bake
By Lidl AmbassadorDavid Gillick
Preheat the oven to 200°C. Lightly oil a baking sheet.
In a large pot of boiling water, cook the potatoes for 10 minutes. Drain well.
Using a sharp knife, slice down the outer sides of each corn on the cob, removing all the corn.
Put the grated garlic, paprika, thyme in a large bowl and mix with the butter, olive oil and mustard. Add the cooked potatoes, corn and prawns and toss gently to combine.
Arrange the chorizo slices in a single layer on the prepared baking sheet. Place on the dressed prawns, potatoes and corn evenly.
Place into the preheated oven and bake for 12-15 minutes, or until the prawns are pink and corn is tender.
Serve immediately with lemon wedges, garnished with parsley.