Grilled Shrimp and Chorizo

Servings 4 servings


  • 2 cloves garlic pressed
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 1 pound large shrimp peeled and deveined
  • 1 8-oz. package Spanish chorizo roughly chopped
  • bamboo skewers or metal


  • DO-AHEAD TIP: Marinate shrimp for 2 hours (see recipe). If using bamboo skewers, soak them in water for 30 minutes before using, to prevent burning on grill. In a large bowl, whisk together first 5 ingredients (garlic through olive oil); add shrimp and chorizo and toss well. Cover and refrigerate for 2 hours. Preheat outdoor grill to MEDIUM-HIGH. Alternately thread shrimp and chorizo on skewers; grill for 3 to 5 minutes per side or until shrimp are pink and opaque.


SERVING SUGGESTION: Mexi-Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with salt, pepper, chili powder and ground cumin to taste; add chopped cilantro and green onion and toss again. On the side, serve big salad tossed with Leanne’s Basic Vinaigrette.
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