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–+ servings

Shrimp and Chorizo Skewers

These skewers are super easy and super tasty. They are one of our summer grilling favorite recipes.
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Course: Appetizer/Snack/Brunch, Appetizers/Side Dish, dinner
Cuisine: Amercian
Keyword: kabobs, summer grilling
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4 servings
Author: Laura Franco

Ingredients 

  • 1 lb. 12-15 count extra-large shrimp
  • 1 large link of chorizo
  • 2 tbsp extra virgin olive oil
  • 1/4 teaspoon red pepper flakes

Instructions

  • Preheat the grill to 375°.
  • Clean and devein the shrimp (this can be done ahead of time). Leave the tails on the shrimp.
  • Slice and chorizo into 1/2-inch thick medallions.
  • Thread the shrimp and chorizo onto wooden or metal skewers.
  • Mix the red pepper flakes with olive oil and brush the shrimp and chorizo skewers on both sides.
  • Place the skewers on the grill and cook until the shrimp turn opaque which will take about 4 minutes per side depending on the temperature of the grill.
  • Serve hot or at room temperature.

Notes

Krazy Kitchen Mom Tips
  • When using wooden or bamboo skewers, soak them in water 2-4 hours before using them so they don't burn on the grill.
  • Spray the skewers with non-stick cooking spray before adding the shrimp and chorizo so they slide off easily after cooking.
  • We like to serve these with dipping sauces. I use bottled cocktail sauce, bottled spicing mango dipping sauce, and cocktail/mayo sauce. To make the cocktail mayo sauce, mix equal parts bottled cocktail sauce and mayonnaise.