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Shrimp and chorizo skewers

0

  • Prep Time25 min
  • Total Time25 min
  • Makes8 Servings
*PLUS Barbecuing Time: 5 minutes
Shrimp and chorizo skewers

Colin Faulkner

Chatelaine Triple Tested

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.

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