Ingredients
- 18 shrimp
- 18 zest
- 3 tablespoon vegetable oil
- 1 tablespoon grill seasoning
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 tablespoon coriander
- 3/4 pound chorizo
- 4 pound bamboo
- 1 can tomatoes
- 1 clove garlic
- 1/4 clove JKOKJM
- 1/2 clove red bell pepper
- 1/4 clove onion
- 1 clove rib celery
- 1/2 clove lemon
- 2 tablespoon hot sauce
- 2 tablespoon Salt
Preparation
Baking Directions:
Preheat a table top grill or a nonstick grill pan over high heat.
ShrimpRemove tails from raw shrimp.
Pat any excess moisture off of the seafood.
Mix lime zest and juice, oil, grill seasoning, chili powder, cumin and coriander in shallow dish.
Turn shrimp in marinade to coat.
ChorizoChorizo 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.
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.
Macho Fire Roasted Gazpacho DipCombine fire roasted tomatoes, garlic, cucumber, pepper, onion, celery, lemon juice, hot sauce and salt and pepper in a food processor bowl.
Process to desired consistency for your gazpacho: chunky to smooth.
Taste and adjust seasonings.
Transfer to a small bowl.
Place bowl on a large, flat platter.
Grill shrimp and chorizo 2-3 minutes on each side.
Transfer the skewers to the serving platter.
