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GRILLED CHORIZO AND SHRIMP SKEWERS

GRILLED CHORIZO AND SHRIMP SKEWERS WITH MOJO VERDE

  • Author: CHEF MAY HENNEMAN
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 20 Minutes
  • Yield: 4 1x
  • Category: Seafood
  • Method: Grilling

Description

Chef May makes this crazy-delicious dish in her Shared Plates class and when she’s entertaining a crowd in her backyard. Don’t have a grill? Grab a cast iron grill pan and heat it over medium high to do this indoors. Plan on two skewers per person and assemble a day ahead to save time!


Scale

Ingredients

Mojo:

  • 3 cloves garlic, peeled
  • 1 ½  cups cilantro leaves
  • 1 cup parsley leaves
  • 1 tsp chili flakes
  • ½ tsp ground cumin
  • ½ cup olive oil
  • 2 tsps sherry vinegar
  • Salt and pepper to taste

Skewers:

  • About 8 bamboo skewers soaked in water for at least 30 minutes before grilling
  • 1 pound large shrimp, peeled and deveined
  • 1 pound Spanish chorizo, cut into 1”pieces
  • Olive oil
  • Salt and pepper

Instructions

  1. Preheat grill to medium high.
  2. In a food processor, coarsely chop garlic, cilantro, parsley, and chili flakes.
  3. Add remaining mojo ingredients and purée.
  4. Taste and adjust the flavors with more salt, vinegar, etc. to taste.
  5. Skewer shrimp through the head and tail, alternating with sausage. Try to skewer the ingredients so they lay as flat as possible. Coat with a bit of olive oil and season the shrimp with a bit of salt and pepper.
  6. Grill a few minutes on each side or until shrimp is cooked and chorizo is seared.
  7. Serve with Mojo.

Keywords: Chorizo Shrimp Grill Skewers