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Grilled Shrimp and Chorizo on Skewers

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Grilled Shrimp and Chorizo on Skewers

Cutting chorizo on the bias ensures even cooking.

Prep: 5 minutes
Total: 45 minutes

Ingredients

Serves 4

  • 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

Directions

  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.
From Martha Stewart Living, July 2009

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