Cutting chorizo on the bias ensures even cooking and a flavorful, charred bite. Pair it with shrimp for a summer recipe on skewers, which instantly becomes the perfect for outdoor dinner.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Reviews (1)

42 Ratings
  • 5 star values: 9
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 1
Rating: 3 stars
This recipe under the heading "Modern Mexican . . ." is not correct as hard chorizo is Spanish. Although I love both Mexican and Spanish chorizo, hard chorizo is rarely if ever Mexican. Aside from this fine point the recipe is o.k.