Grilled Shrimp Skewers with Spanish Chorizo Recipe
grillmag
June 2, 2016
- 1 pound large raw shrimp, peeled and deveined
- 4 cloves garlic chopped
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne powder
- Pinch of sea salt
- 2 tablespoons lemon juice
- 4 tablespoon olive oil
- ⅓ cup chopped cilantro
- 1 large red onion
- 1 orange bell pepper
- 1 Spanish chorizo sausage, about 6-8 inches long, save a few square chunks for the end of the skewer.
- In a bowl combine the shrimp, garlic, paprika, cumin, cayenne, salt, lemon juice, olive oil and cilantro.
- Mix well and let marinade for at least an hour in the fridge or overnight covered.
- Peel the onion and slice it into 4 pieces making sure to get some god sized chunks to add to the skewer.
- Cut the pepper into chunks also.
- Cut the chorizo into good sized slices.
- Take a skewer and push a chunk of red onion all the way to the bottom almost.
- Next add a piece of chorizo followed by a shrimp and then a piece of pepper.
- Repeat the system until you’re almost at the top of the skewer where you’ll end with a chunk of chorizo.
- Preheat your grill to a high heat and place the skewers on to the surface.
- Grill on one side for about 3 minutes or until the shrimp turn pink and the vegetables start to get slightly charred.
- Turn each skewer over and repeat.
- Serve at once with some rice or salad.
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