Grilled Chorizo & Shrimp Skewers with Mojo Verde

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grilled chorizo and shrimp skewers

Grilled Chorizo and Shrimp Skewers with Mojo Verde

Course: Main Courses
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
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!
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  • 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


  • 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


  • Preheat grill to medium high.
  • In a food processor, coarsely chop garlic, cilantro, parsley, and chili flakes.
  • Add remaining mojo ingredients and purée.
  • Taste and adjust the flavors with more salt, vinegar, etc. to taste.
  • 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.
  • Grill a few minutes on each side or until shrimp is cooked and chorizo is seared.
  • Serve with Mojo.