2 large garlic cloves, thickly sliced
2 teaspoons sea salt
2 teaspoons caraway seeds
2 tablespoons pure chile powder
1/4 cup extra-virgin olive oil
2 pounds large shrimp, shelled and deveined
8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick
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 two 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.