Ingredients
2large garlic cloves
2tspsea salt
2tspcaraway seeds
2tbsppure chile powder
¼cupextra virgin olive oil
2lbslarge shrimp
½lbchorizo,(8 small)
Preparation
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 for about 5 minutes, turning once or twice, until charred and the shrimp are cooked through.
Serve immediately
