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Spicy Shrimp and Chorizo Kebabs

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“Great combination for the grill!”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.
  2. Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
  3. Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo. Using more skewers, repeat with remaining shrimp and chorizo.
  4. Grill kebabs over a hot fire, turing once or twice, until charred and the shrimp are cooked through, about 5 minutes. Do not over cook. Serve immediately.

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