SHRIMP and Chorizo Skewers



2 cloves garlic, finely chopped
2 teaspoons paprika
½ cup olive oil
2 pounds large shrimp, peeled and devained, tails left on
1 pound Spanish Chorizo, sliced into ½ inch pieces
20 (6 inch) bamboo skewers, soaked in water
Fresh ground pepper
Sea salt
2 lemons, cut into small wedges


In a small bowl, whisk together the garlic, paprika and olive oil. Set aside.

Place a chorizo slice into the curve of a shrimp. Thread a skewer through the shrimp staring at the tail working your way up through the chorizo into the shrimp. Repeat with remaining shrimp and chorizo.

Pour half of the marinade on the bottom of a baking dish, brush it around evenly and place finished skewers on top. Brush the remaining marinade evenly over the top of the skewers. Cover with plastic and place into refrigerator for at least ten minute or up to one hour.

Heat a grill or grill pan to medium high heat. Season skewers with salt and pepper. Grill skewers for 3 minutes per side. Remove from grill and place on a platter. Serve skewers with lemon wedges.