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Grilled Shrimp and Chorizo on Skewers

Cutting chorizo on the bias ensures even cooking.

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Shrimp and Chorizo on Skewers

Source: Martha Stewart Living, July 2009


  • 24 jumbo shrimp (about 2 pounds), peeled and deveined, tails intact
  • 2 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice, plus 1 lime, cut into wedges
  • 8 ounces dried chorizo, cut on the bias into sixteen 1-inch pieces
  • Coarse salt and freshly ground pepper
  • 2 firm, ripe Hass avocados, halved, pitted, peeled, and cut into wedges


  1. Toss shrimp, garlic, oil, and lime juice in a large baking dish. Cover, and refrigerate, turning occasionally, for 30 minutes. Meanwhile, soak 8 wooden skewers in water.

  2. Preheat grill to medium-high. Thread 3 shrimp and 2 slices chorizo onto each skewer, alternating pieces. Season with salt. Grill until shrimp are opaque and chorizo is slightly softened, about 3 minutes per side.

  3. Arrange avocados on a platter. Squeeze lime wedges over avocados, and season with salt and pepper. Serve with shrimp-and-chorizo skewers.

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