Spicy Shrimp and Chorizo Skewers

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Spicy Shrimp and Chorizo Skewers
Ingredients
  • Ingredients
  • 18 jumbo peeled deveined shrimp
  • The zest and juice of 1 lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon grill seasoning such as Montreal Steak Seasoning by McCormick
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 3/4 pound chorizo
  • 4 inch bamboo or wooden picks
Instructions
  1. Preparation
  2. Set the EGG up for direct cooking, using the cast iron grate, and stabilize at 400°F
  3. Shrimp: Remove tails from raw shrimp. Pat any excess moisture off of the seafood.
  4. Mix lime zest and juice, oil, grill seasoning, chili powder, cumin and coriander in shallow dish. Turn shrimp in marinade to coat.
  5. Chorizo: Chorizo is a chile and garlic flavored sausage, much beloved by Mexicans. It was originally derived from the Spanish sausage of the same name, but has evolved over the last few centuries to be distinctly Mexican. In Mexico, Chorizo is commonly made of pork, but also of young goat, javalina, venison, occasionally beef, or where meat is scarce, just about anything available. Many think the finest chorizo is made in the Mexican state of Sonora.
  6. Remove the casing of chorizo if loose; natural casing can sometimes peel away when meat is sliced. Cut chorizo in 1 inch pieces on an angle. Nest the sausage pieces into the curl of the shrimp body and anchor in place long toothpicks.

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