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Spicy Shrimp and Chorizo Kebabs

Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Cooking Method: , ,
Courses: , , ,
Servings: 6
Ingredients
  • 2 large clove garlic (sliced)
  • 1 1/2 tsp salt
  • 2 tsp caraway seeds
  • 2 tbsp ancho chili powder (pretty spicy - use less if desired)
  • 1/4 cup olive oil
  • 2 lb large shrimp (shelled and deveined)
  • 8 small chorizo (about 1/2 pound total, sliced 1/2 inch thick. Have used smoked sausage as alternative)
Instructions
  1. 1
    On a cutting board, use the flat side of a large knife to mash the garlic and salt into a coarse paste. Add the caraway seeds and finely chop them. Transfer to large bowl and stir in chili powder and olive oil. Add the shrimp and toss to coat.
  2. 2
    Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
    Skip this step if using a sausage that is fully cooked.
  3. 3
    Tuck a chorizo slice in the crook of each shrimp and thread onto skewers. The shrimp should be attached at both ends. Repeat to fill skewers.
  4. 4
    Grill kebabs over hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes.
    Can bake instead of grilling if desired. Bake at 400 degrees for about 8 minutes or until shrimp are no longer pink. Bake time will depend on size of shrimp and how densely packed on skewers.