Ingredients
- 2 cloves garlic, finely chopped
- 2 teaspoons paprika
- 1/2 cup olive oil
- 1 pound Spanish chorizo, sliced into 1/2-inch pieces
- 2 pounds large shrimp, peeled and deveined, tails left on
- 20 (6-inch) bamboo skewers, soaked in water
- Sea salt
- Freshly ground black pepper
- 2 lemons, cut into small wedges
Directions
In a small bowl, whisk together the garlic, paprika and olive oil. Set aside
Put a slice chorizo into the curve of a shrimp. Thread a skewer through the shrimp starting at the tail and working your way up through the chorizo into the shrimp. Repeat with remaining shrimp and chorizo.
Pour half of the marinade on the bottom of a large baking dish and spread out to evenly coat the bottom of the dish. Put the finished skewers on top and brush the remaining marinade evenly over the top of the skewers. Cover with plastic wrap and refrigerate for at least 10 minutes or up to 1 hour.
Heat a grill or grill pan to medium-high heat.
Season the skewers with salt and pepper, to taste. Grill the skewers for 3 minutes per side. Remove from the grill to a serving platter and serve with lemon wedges.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By PWog
downtown Los An...
on July 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
One of my boyfriend's favorites. Like some of the other reviewers, my chorizo was too soft to cut into disks so I made my own little disks and draped them over the shrimp. Perfect.
By michturk
on November 08, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've made these several times and they are a party favorite! It took a few attempts to find a good, firm chorizo for the recipe. I luckily found a local market that makes their own and it's amazing. Can't wait for the next party!
By lafsp_11653444
Beaverton, OR
on September 27, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this twice... 1st time was exactly according to the recipe (and trust me, that is NEVER easy for me, lol, because I typically use recipes for ideas rather than instructions. The second time, I used ground chorizo, added an egg, breadcrumbs, a couple finely diced seared poblanos, and made meatballs (which I cooked prior to grilling the skewers. Served it over basmati rice made with fish stock and a few shakes of tabasco, and it was wonderful.
Read all 5 reviews