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Categories:Viewed: 19 - Published at: 2 years ago
Ingredients
- 2 cloves garlic, finely chopped
- 2 teaspoons paprika
- 1/2 cup olive oil
- 1 pound Spanish chorizo, sliced into 1/2-inch pieces
- 2 pounds large shrimp, peeled and deveined, tails left on
- 20 (6-inch) bamboo skewers, soaked in water
- Sea salt
- Freshly ground black pepper
- 2 lemons, cut into small wedges
Method
- In a small bowl, whisk together the garlic, paprika and olive oil.
- Set aside
- Put a slice chorizo into the curve of a shrimp.
- Thread a skewer through the shrimp starting at the tail and working your way up through the chorizo into the shrimp.
- Repeat with remaining shrimp and chorizo.
- Pour half of the marinade on the bottom of a large baking dish and spread out to evenly coat the bottom of the dish.
- Put the finished skewers on top and brush the remaining marinade evenly over the top of the skewers.
- Cover with plastic wrap and refrigerate for at least 10 minutes or up to 1 hour.
- Heat a grill or grill pan to medium-high heat.
- Season the skewers with salt and pepper, to taste.
- Grill the skewers for 3 minutes per side.
- Remove from the grill to a serving platter and serve with lemon wedges.
