Shrimp and Chorizo
GRILLED CHILI SPICE RUB SHRIMP & CHORIZO WITH GRILLED LIME NECTAR
The combination of shellfish and cured pork has made its way all around the culinary world and it is delicious - even New England clam chowder has rendered bacon fat as a base ingredient. This combination of shellfish and a cured, red-tinted smoked paprika chorizo comes from a Spanish culinary tradition, where cured pork and pristine shellfish are held in the highest regard. Here the shrimp and chorizo literally fit together on a toothpick skewer, for an unforgettable one-bite appetizer adventure back to Spain.
Make the chili-spice rub:
3 Tbsp. Kosher salt
2 Tbsp. Light brown sugar
1 ½ Tbsp. Chili powder
1 Tbsp. cracked black pepper
1 tsp. each Dry mustard, granulated garlic, cumin, parika and dried oregano
In a spice grinder or blender; combine the salt, brown sugar, chilli powder, black pepper, dry mustard, granulated garlic, cumin, paprika and oregano. Process to a coarse powder. This recipe makes about ¾ cup dry rub. Store in an airtight container.
Ingredients:
1.5 - 2 lbs. 21-30 Gulf shrimp, thawed from frozen, shelled and deveined, tails on. (Look for best-quality American Gulf Pink Shrimp)
3-4 small cured Spanish-style chorizos, about 7 oz. (Goya 3.5 oz/7 oz Pkg)
2 limes, cut in half
Chili spice rub (recipe below)
Cilantro leaves, for garnish
Toothpicks, for the skewers
Method:
Rinse the shrimp in cold water and place them in a strainer to drain. Pull off the small tail fins and pat the shrimp dry on paper towels. Refrigerate the shrimp 30-60 minutes.
Slice the chorizo sausage in half lengthwise, then cut ½ inch-thick half-moons. You’ll need about 30 pieces.
Working in batches of 8, lay out the shrimp flat on a cutting board, all in the same direction, tails facing away from you. Use the toothpicks to skewer each shrimp thru the tail with a piece of sausage in the middle of the shrimp. Repeat with the remaining shrimp, and lay them out on a parchment-lined tray. Season the skewers liberally with the dry rub on both sides.
Prepare a charcoal or gas grill for direct grilling over medium high heat, or preheat a cast iron grill pan until smoking hot. Brush and oil the grill grate or the grill pan.
Grill the limes and the shrimp over medium high direct heat, turning once, until the shrimp are bright red, cooked thru and nicely charred, about 2 minutes per side.
Arrange the grilled lime halves and the grilled shrimp on a decorative platter. Squeeze the nectar of one grilled lime over the shrimp. Finally, season with a pinch of dry rub and garnish with cilantro leaves. These are best served straight off the hot grill:)