Prep time: 20 minutes (most of that was peeling the shrimp)
Marinating time: 10 minutes
Grill time: 6-8 minutes (depends on the size of the shrimp)
Serves 2-4 (depending on how piggy your are)
1 lb/150 g extra large shrimp/prawns, peeled and deveined **
2 smoked chorizo sausages, cut in 1”/2.5 cm coins
½ large red onion, cut into 3 wedges
2 tbsp Extra Virgin olive oil
2 large cloves of garlic, finely minced
Juice of 1 lemon
Chimichurri to serve
** If you are using frozen shrimp, here's the best way to defrost them so they maintain their plumpness but don't get too spongy - place a large bowl in the sink and fill with cold running water. Keep the water running so it maintains a temperature that is very cold to your hands, but not as cold as the shrimp. Frequently toss the shrimp until they separate and begin to soften. Only then peel your shrimp - leaving or removing the tails is your preference. Now to the rest of the directions....
1. Soak 6 bamboo skewers in cold water for 30 minutes or longer ( I always do a couple more than I think I need, just in case the food won’t all fit on the skewers stated in a recipe).
2. Whisk together the marinade in a bowl large enough for the shrimp. Add shrimp, toss and set aside for 10-15 minutes.
3. In the meantime, heat up the BBQ – remember this dish doesn’t take very long to actually cook, so while the BBQ is heating up start to marinate your shrimp and organized your other dishes so that everything is ready once the kebobs are done.
4. Alternately thread the shrimps, onion layers (2 layers from the wedges you’ve cut) and chorizo onto skewers and once they are all ready, bbq on medium high heat for 6-8 minutes, flipping once or twice. The shrimp will be pink and the chorizo, being smoked before you even bought them will be done.
5. Serve with chimichurri.