Shrimp Wrapped Chorizo Skewers With Onions & Olives

“These are so easy and quick to put together. Onions, olives, and shrimp wrapped around spicy chorizo, simply skewered and grilled. These are wonderful as an appetizer or great as a main dish. For a main dish I serve this over a cheesy polenta with a big green salad. Great for a quick dinner or for entertaining. One note ... make sure to use Jumbo shrimp in order to have them wrap completely around the slice of chorizo. Extra large work pretty good, but large just do not work. I just watch when the shrimp go on sale and buy them then. Frozen will work fine, but fresh is always better when possible. If you want, fresh mozzarella balls are also a wonderful addition to these skewers; and now the mozzarella balls are available at most grocery stores in a variety of sizes. And since the shrimp is quick cooking, the mozzarella holds up well to grilling.”
4-8 skewers depending on the size

Ingredients Nutrition

  • 1 lb jumbo shrimp, peeled, devained and tails removed (jumbo is key for this dish, approximately 12-16 shrimp, depending on the size)
  • 2 -3 links spanish chorizo (not Mexican, which is the soft chorizo, Spanish is the hard cured chorizo, you will get 5-6 slices p)
  • 16 -24 pearl onions (1 box of frozen pearl onions works great for this, it has approximately 16 onions)
  • 1 (8 ounce) jar Spanish olives (you could also use black olives if you prefer)
  • fresh mozzarella ball (optional)
  • 14 cup Italian salad dressing (I just use bottled, but you can always use a homemade dressing if you want)
  • salt
  • pepper


  1. Skewers -- The first thing is to soak the wooden skewers (if using wood ones), I soak them for 15-20 minutes.
  2. Chorizo and Shrimp -- Slice up the chorizo into 1/4-1/2" slices or rounds; you should be able to get 5-6 slices per link, depending on the brand of chorizo. Make as many rounds or slices as you have shrimp. Jumbo shrimp are usually 12-16 shrimp per pound. Wrap each shrimp around the outside edge of the chorizo, they should wrap around the chorizo pretty well, then thread the skewer through the shrimp, then through the chorizo (horizontally) and back out through the shrimp on the other side. The shrimp and chorizo will lay flat.
  3. After you skewer a shrimp/chorizo combination, then alternate with the onions and olives and back to another shrimp/chorizo. There is no right or wrong; add as many of each as you want. But, remember to leave a little room in between each ingredient so they can grill evenly - don't over crowd. For an appetizer, just add one of each on small skewers, they are great at parties. And, as I mentioned, adding mozzarella balls also are a great addition to these skewers if you want.
  4. Grilling -- An outdoor grill works best, but an indoor grill pan will work fine. Medium high to high heat, and brush with the Italian dressing before you grill, and a couple of times during cooking. Five (5) to 7 min per side until the shrimp turn pink and begin to curl and the chorizo gets a light char. They don't take long at all. The onions will get lightly brown and the olives get warm and salty.
  5. Serve -- I like to serve these on a big family platter over cheesy polenta, but these are also wonderful appetizers. Add some grilled bread with my anchovy butter and you have a very easy dinner, but elegant enough to serve to company. ENJOY!

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