Shrimp-and-Chorizo Kebabs

Coastal Living
Shrimp-and-Chorizo Kebabs with Tomatillo-Avocado PureeRecipe

Photo: Greg Dupree; Styling: Missie Neville Crawford

Serves 6


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1 pound raw medium shrimp, peeled and deveined
1/4 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice (from 1 large lime)
2 garlic cloves, minced
1/4 cup extra-virgin olive oil, divided
8 ounces semi-cured Spanish chorizo, cut into 1/2-in.-thick slices
5 ounces poblano chiles (about 2 poblanos), cut into 1/2-in. pieces
9 ounces red onion (about 1 large onion), cut into 1/2-in. pieces
12 (12-in.) wooden skewers
1 teaspoon kosher salt
1/4 teaspoon black pepper
[SUB_RECIPE_LINK {Tomatillo-Avocado Puree} {150552}]


Active: 25 Minutes
Total: 1 Hour, 25 Minutes

1. Toss shrimp with cilantro, lime juice, garlic, and 2 tablespoons of the oil. Let stand at room temperature 1 hour.

2. Preheat grill to high (450°F to 550°F). Thread chorizo, poblanos, onion, and shrimp alternately onto skewers. Brush evenly with remaining 2 tablespoons oil; sprinkle evenly with salt and pepper. Grill, uncovered, just until shrimp turn pink and sausage and vegetables are charred, 4 to 6 minutes, turning once. Serve immediately with Tomatillo-Avocado Puree.

Created date

November 2016