Spanish shrimp-and-sausage kebabs
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- Prep Time20 min
- Total Time20 min
- Makes10 to 12 servings
Ingredients
10 to 12 skewers, about 12-in. long
454-g bag frozen, large uncooked shrimp, peeled or 500-g fresh large shrimp, peeled
6 chorizo or hot Italian sausages, or a mix
2 tbsp olive oil
4 garlic cloves, minced
1 tbsp paprika
1 1/2 tsp dried oregano, or thyme leaves
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
4 skinless, boneless chicken breasts
1/2 cup coarsely chopped fresh parsley leaves, optional
Instructions
If using wooden skewers, soak in water at least 15 minutes to avoid burning during grilling. If using frozen shrimp, defrost in refrigerator overnight or rinse under cold running water until thawed enough that skewers can be easily inserted. Pat shrimp dry with paper towels. Make a few diagonal slits in each sausage.
Lightly oil grill and heat barbecue to medium-high. In a small bowl, stir olive oil with garlic, paprika, oregano, salt, cayenne and pepper. Brush some marinade on chicken and set aside. Thread about 3 shrimp on each skewer, leaving a small space in between. Brush shrimp and chicken with marinade. Discard any remaining marinade.
Place chicken and sausages on grill. Grill with lid closed, turning chicken halfway through and sausages several times, until chicken is springy when pressed and sausages are cooked through, 12 to 15 minutes. Add shrimp for last 4 to 6 minutes of grilling, turning often until they are bright pink and feel firm. As each chicken breast and sausage is cooked, remove to a cutting board. Slice into large chunks. Leave shrimp on skewers. Arrange on a large platter. Sprinkle with parsley. Great with our Big-batch Paella Salad (also in the Recipe File).
Nutrition (per serving)
Calories 343, Protein 30.7g, Carbohydrates 2.1g, Fat 22.8g, Fibre 0.2g, Sodium 890mg.
Barbecued shrimp is a delicious summer must-have--especially when paired with succulent, grilled Spanish sausages. If you can't find chorizo sausages, try any flavourful Italian variety.
