Shrimp & Chorizo Skewers
Prep Time
Cooking Mode
2 Frozen uncooked Uncookied Colossal Freshwater Shrimp (8/10), defrosted and peeled with tail left on
¼ First Cold Pressed Extra Virgin 100% Olive Oil
1 Lemon juice
½ Smoked or sweet paprika
¼ Pepper
1 Dry cured chorizo sausage, sliced into 18 pieces, 1/4-inch (5 mm) thick
18 Small wooden skewers, soaked in water 1 hour
2 Frozen uncooked Uncookied Colossal Freshwater Shrimp (8/10), defrosted and peeled with tail left on
¼ First Cold Pressed Extra Virgin 100% Olive Oil
1 Lemon juice
½ Smoked or sweet paprika
¼ Pepper
1 Dry cured chorizo sausage, sliced into 18 pieces, 1/4-inch (5 mm) thick
18 Small wooden skewers, soaked in water 1 hour
Directions
1Preheat barbecue to medium-high and lightly oil grill.
2Toss shrimp with oil, lemon juice, paprika and pepper.
3Hold a slice of chorizo in the curve of a shrimp and insert skewer completely through shrimp and chorizo to secure. Repeat with remaining shrimp and chorizo.
4Grill until shrimp are firm and opaque, about 3 minutes per side.
Tips
1
Si la poignée du poêlon est en plastique, l'envelopper d'aluminium.
Disclaimer
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Personal Note
Personal Note
