OK, I cheated a little on calling this a meatless Monday dish but you can easily make it meatless by substituting vegetables such as onions and bell peppers or even pineapple for the chorizo. Now, I don’t know why you would want to do that as the chorizo gives such a nice spicy kick to the shrimp and when it is all crisp from the grill it makes it even better. But whatever way you have it, this is one easy but delicious recipe!
Shrimp & Chorizo Skewers
- 18 shrimp, peeled & deveined (leaves tails on)
- 18 1/4″ slices chorizo
- 1/2 teaspoon minced garlic
- 1/2 teaspoon oregano
- 1 Tablespoon red wine vinegar
- 1 Tablespoon dry sherry
- 1/4 cup olive oil
- Fresh chopped parsley for garnish (optional)
Prepare shrimp. Mix remaining ingredients, except for chorizo & parsley, in a large ziploc bag. Add shrimp, seal and place in refrigerator to marinate for at least 30 minutes.
At this time, if using wooden skewers, place in water and let soak for 30 minutes to prevent burning once placed on grill.
When ready to assemble, cut chorizo into 1/4″ thick rounds. Thread one shrimp then one piece chorizo alternately onto skewers. I used very long metal skewers and wound up using 5 skewers.
Once assembled, place on grill for approximately 2-3 minutes per side or until shrimp are pink and chorizo is slightly charred.
Serve over rice, either long grain & wild rice or a nice rice pilaf, and garnish with chopped parsley.
Makes 3-4 servings.
Note: You can also serve these as appetizers by cutting the wooden skewers in half and placing one shrimp and one piece of chorizo on each skewer and cooking as above. This will give you 18 small appetizers.
Wine Pairing: When eating Spanish chorizo the best wines to accompany this spicy sausage are the Spanish riojas and tempranillos, both spicy, juicy and smoky in their own right. Two great selections to try are either the 2009 Manon Tempranillo or the 2008 Bodegas Dios Area Rioja Crianza.