Grilled Spanish Chorizo, Shrimp & Tomato Skewers

June 09, 2013

Grilled Spanish Chorizo, Shrimp & Tomato Skewers


  • Prep Time: 1 hour
  • Cook Time: 3 minutes
  • Yield: 8 servings, 3 skewers each


  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 Tablespoons chopped cilantro
  • 1 teaspoon minced garlic
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon smoked paprika
  • 1 pound (21 to 25 per pound size) peeled and deveined shrimp
  • 6 ounces Spanish chorizo, casing peeled off and cut into 24 (¼-inch thick) slices
  • 24 grape tomatoes


  1. Whisk olive oil, lime juice, cilantro, garlic, salt and smoked paprika in medium bowl until blended. Remove and set aside 3 Tablespoons for drizzling.
  2. Add shrimp and chorizo to bowl and toss to coat. Cover and let marinate in the refrigerator at least 30 minutes or up to 2 hours (don’t leave shrimp in marinade longer than 2 hours or the acid in the marinade will begin to “cook” the shrimp).
  3. Meanwhile, if using wooden skewers, soak them in water to prevent charring.
  4. Preheat grill.
  5. Remove shrimp and chorizo from marinade; discard marinade. Wrap each shrimp around one piece of sausage and skewer. Put a grape tomato on the end of each skewer.
  6. Grill skewers about 1 to 2 minutes per side just until shrimp are cooked throughly.
  7. Remove to a serving platter and drizzle with reserved marinade. Sprinkle with sea salt and chopped cilantro if desired.


The marinade can be made 1 day ahead and the skewers can be assembled and refrigerated up to 4 hours ahead. Weather not cooperating for grilling? These can be done indoors on a stove-top grill pan.

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