Old Bay Shrimp Fest Skewers

Place potatoes in saucepan with water to cover and some salt. Bring water to boil. Turn off heat, cover and leave potatoes on the hot burner for 8–12 minutes. This will vary depending on the size of the potato. You want the potato to be cooked on the outside but still slightly firm in the middle. Drain.

Melt butter in a pan over medium heat. Add garlic, Old Bay and lemon juice and stir to combine. Set aside.

Heat grill to 180ºC (350ºF). Thread shrimp, chorizo, tiny potatoes and corn onto skewers. Brush with Old Bay butter mixture and place on the grill for 3–4 minutes. Turn skewers 90 degrees, brush with the Old Bay butter mixture, and continue until cooked. Repeat with remaining skewers.