Adding chorizo sausage to shrimp on skewers not only adds flavor, but the fat in the sausage also keeps the shrimp from drying out. This recipe is from the book, Grill!
Spanish-style Shrimp and Chorizo Skewers (makes 12)
Peel and devein 12 large shrimp, leaving the tails attached. Rub 1 Tbsp harissa paste over shrimp and set aside. Slice 2 chorizo sausages into ½-inch thick slices. Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer. Add a bay leaf to each skewer and chill in refrigerator until ready to cook.
Preheat the grill or grill pan to medium-hot. Brush shrimp and chorizo with olive oil and cook for 2-3 minutes on each side until the shrimp are translucent and the chorizo cooked through.
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Reader Comments (Page 1 of 1)
7-18-2006 @ 12:12AM
Mike said...
Potential pitfall with this recipe- make sure it is Spanish Chorizo. Mexican Chorizo is fairly loose, uncured (generally) and resembles American breakfast sausage. Many varieties will not slice the way you need for this recipe.
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