Grilled Chorizo and Shrimp Skewers with Mojo Verde
Course: Main Courses
Keyword: Chorizo Shrimp Grill Skewers
Prep Time: 15 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 20 minutesminutes
Servings: 4
Author: CHEF MAY HENNEMAN
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!
Ingredients
Mojo:
3clovesgarlicpeeled
1 ½cupscilantro leaves
1cupparsley leaves
1tspchili flakes
½tspground cumin
½cupolive oil
2tspssherry vinegar
Salt and pepper to taste
Skewers:
About 8 bamboo skewers soaked in water for at least 30 minutes before grilling
1poundlarge shrimppeeled and deveined
1poundSpanish chorizocut into 1”pieces
Olive oil
Salt and pepper
Instructions
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.