Shrimp and chorizo skewers

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PREP TIME

25 min

Makes

8 Servings

* PLUS Barbecuing Time: 5 minutes
Shrimp and chorizo skewers

Colin Faulkner

Ingredients

  • 16 wooden skewers
  • 3 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp dried oregano leaves
  • 1/4 tsp salt
  • 1 kg peeled large shrimp , thawed
  • 500 g cured chorizo sausage

Instructions

  • Soak skewers in warm water for 20 min. Preheat barbecue to medium. In a large bowl, stir lemon juice, paprika, oregano and salt together. Pat shrimp dry. Add to lemon-juice mixture. Toss to coat. Let stand for 15 min. Meanwhile, cut chorizo into 1-in. pieces. Carefully thread shrimp and chorizo alternately on skewers. Barbecue until shrimp are pink and chorizo is warm, 2 to 3 min per side.

Nutrition (per serving)

  • Calories
  • 373,
  • Protein
  • 38 g,
  • Carbohydrates
  • 2 g,
  • Fat
  • 23 g,
  • Sodium
  • 1026 mg.

Kitchen Tip:

Use kielbasa instead of smoked cooked chorizo.

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