Grilled Shrimp and Chorizo on Skewers

Grilled Shrimp and Chorizo on Skewers
Prep Time:
5 mins
Total Time:
45 mins

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.


  • 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


  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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