Island Shrimp and Chorizo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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It is very important to soak the wooden skewers in water, or they will burn on the grill. Devein the shrimp on the back side for a good appearance. See how to devein shrimp. Ingredients:
1/3 cup dark rum |
1/4 cup pineapple juice |
1/4 cup fresh lemon juice |
2 tablespoons olive oil |
1/4 cup chopped cilantro leaves |
2 tablespoons finely minced garlic |
1 pound large shrimp (about 24-26), tails left on, peeled and deveined |
4 chorizo (spanish or mexican pork sausages), 1/4 pound each, cut into 3 pieces each |
2 red bell peppers, cored, seeded and each cut into six 1-inch squares |
3 limes, halved, for serving |
Directions:
1. 1. Soak six 10-inch wooden skewers in water for 6 to 8 hours.
2. 2. For the marinade, combine the rum, pineapple juice, lemon juice, olive oil, chopped cilantro, and minced garlic in a bowl. Add the shrimp, sausages, and red peppers, coating well in the marinade. Cover, set aside and let rest for 20 minutes.
3. 3. Thread each skewer with (in order) a shrimp, a pepper, a shrimp, a sausage, a shrimp, a pepper, a sausage, a shrimp.
4. 4. Grill the skewers over hot coals, about 3 inches from the heat source, for 2 minutes per side. (Turn them over carefully.)
5. 5. Serve each skewer with a lime half.
6. Per serving: 469 calories, 9g carbohydrates, 34g protein, 32g fat, 181mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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