Ingredients Jump to Instructions ↓

  1. 2 large garlic cloves , thickly sliced

  2. 2 teaspoon(s) sea salt

  3. 2 teaspoon(s) caraway seeds

  4. 2 tablespoon(s) pure chile powder , such as ancho

  5. 1/4 cup(s) extra-virgin olive oil

  6. 2 pound(s) large shrimp , shelled and deveined

  7. 8 small chorizo (about 1/2 pound total) , sliced

  8. 1/2 inch thick

Instructions Jump to Ingredients ↑

  1. On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat. Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly. Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo. Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.


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