Spicy Shrimp and Chorizo Skewers

Very interesting and compelling flavor combinations for the spicy crowd that enjoys some spice and heat without it being overwhelming.

Enjoy!

🍷 Wine pairing: This is a mildly spicy dish that can pair with both reds and whites.  If the former, a Beaujolais or Grenache would be good.  If it’s a while, try an Albariño or Chardonnay.

Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Serves: 8 skewers for hors d’oeuvres

Ingredients

• 1 pound Moody’s shrimp

• 2 Moody’s chorizo sausages (½ pound)

• 1/8 C extra virgin olive oil

• 2 garlic cloves, sliced

• 1 T ancho chili powder

• 1 t caraway seeds

• 1 t sea salt

Instructions

1. If using wooden skewers, soak in water for 20 minutes.

2. In a medium saucepan, boil some water and add the chorizo sausages; cook over high heat for about 5 minutes. Drain, dry and let cool.

3. Pre-heat the grill on high.

4. Using a mortar and pestle, mash the garlic, sea salt and caraway seeds into a coarse paste. Transfer to a large bowl and stir in the chili powder and olive oil.  Add the shrimp and coat well.

5. Slice the chorizo sausages (about ½ inch) and tuck into the crook of the shrimp and thread onto a skewer. Two to three shrimp per skewer if serving as hors d’oeuvres.

6. Grill the skewered shrimp and chorizo over a hot grill, turning once or twice until you have nice grill marks – about 4 to 5 minutes. Serve immediately.