Kitchen Tip:
Use kielbasa instead of smoked cooked chorizo.
Shrimp and chorizo skewers
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PREP TIME
25 min
Makes
8 Servings
* PLUS Barbecuing Time: 5 minutes
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.
