Barbecue prawn and chorizo skewers with bean and tomato salad

Ingredients

• 24 uncooked medium king prawns (shrimp) (1kg)
• 4 clove garlic, crushed
• 2 tablespoon olive oil
• 150 gram (4½ ounces) green beans, trimmed, halved
• 3 egg (plum) tomatoes (225g), quartered
• 2 tablespoon roasted pine nuts
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 8 x 20cm (8-inch) stalks fresh rosemary
• 2 cured chorizo sausages (340g), sliced thickly
• lime mustard dressing
• 2 tablespoon lime juice
• 1 tablespoon wholegrain mustard
• 2 clove garlic, crushed