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Shrimp-and-Chorizo Kebabs

Photo: Greg Dupree; Styling: Missie Neville Crawford

Active time 25 mins
Total time 1 hr, 25 mins

Serves 6


  • 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}]

How to Make It

  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.