A quick and easy meal, served over our Mexican Rice, Garlic Mashed Potatoes or a crisp Green Salad!
Course: Entrée
Cuisine: Mexican
Servings: 4
Ingredients
2lg. clovesgarlicthickly sliced
2tsp.sea salt
2tsp.caraway seeds
2T.good quality chili powder
1/4c.Extra virgin olive oil
2lbs. (32 large)shrimpshelled and deveined, tails intact
8small (1/2 lb.)chorizosliced 1/2 inch thick
Instructions
Soak 8 wooden skewers in cold water for 30 minutes.
On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.
Meanwhile, slice the chorizo into 1/2-inch rounds and lightly fry over medium heat for 5 minutes. Drain and pat dry. Let cool slightly.
Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with 3 more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo.
Grill the kebabs over medium-high heat, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.