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Shrimp and chorizo skewers
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- Prep Time25 min
- Total Time25 min
- Makes8 Servings
*PLUS Barbecuing Time: 5 minutes
Colin Faulkner
Ingredients
16 wooden skewers
3 tbsp lemon juice
1 tsp smoked paprika
1 tsp dried oregano leaves
1/4 tsp salt
1 kg peeled large shrimp, thawed
500 g cured chorizo sausage
Instructions
Soak skewers in warm water for 20 min. Preheat barbecue to medium. In a large bowl, stir lemon juice, paprika, oregano and salt together. Pat shrimp dry. Add to lemon-juice mixture. Toss to coat. Let stand for 15 min. Meanwhile, cut chorizo into 1-in. pieces. Carefully thread shrimp and chorizo alternately on skewers. Barbecue until shrimp are pink and chorizo is warm, 2 to 3 min per side.
Nutrition (per serving)
Calories 373, Protein 38g, Carbohydrates 2g, Fat 23g, Sodium 1026mg.
Kitchen Tip:
Use kielbasa instead of smoked cooked chorizo.
