Spicy Shrimp and Chorizo Kebabs

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Ingredients

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

 

IMG_2790.largeWash the shrimp

 

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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.

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Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.

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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.

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Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends.

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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.

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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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