3 tbsp Extra-virgin olive oil
1/2 cup Chopped fresh parsley
2 tsp Lemon zest
3/4 tsp Smoked paprika
1/8 tsp Kosher salt
1/4 tsp Black pepper
1 Large bay leaf
1 lb Large raw shrimp, peeled and deveined
1 Package of smoked chorizo (8 oz)
Whisk together the vinegar and next 8 ingredients in a large bowl. Add the shrimp, tossing to coat. Cover and chill 4 hours.
Preheat the grill to medium.
Drain the shrimp from the marinade, discarding marinade, and season with salt and pepper.=
Grill the shrimp 3 minutes per side or just until done.
Slice the chorizo in half lengthwise, and then slice into ¼ – inch thick slices.
To assemble, skewer a chorizo slice followed by a grilled shrimp. Serve immediately. These skewers are pretty served warm on a tray with grilled bread, Spanish olives, and Manchego cheese.
Prep Time: 15 minutes + chilling
Cook Time: 20 minutes
Copyright 2018 Martina McBride. Design and Photography 2018 Time Inc. Books, a division of Meredith Corporation. Published by Oxmoor House, an imprint of Time Inc. Books. 225 Liberty Street, New York, NY 10281. Permission was given to use this recipe.
