Food & Cooking Recipes Appetizers Finger Food Recipes Grilled Shrimp and Chorizo on Skewers 3.5 (42) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 24, 2020 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 45 mins Servings: 4 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. Ingredients 24 jumbo shrimp (about 2 pounds), peeled and deveined, tails intact 2 garlic cloves, minced ¼ 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 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. Print