Lunchbreak: Chef George Duran makes grilled shrimp and chorizo with lime chimichurri
Grilled Shrimp and Chorizo with Lime Chimichurri
12 large shrimp
2 Spanish chorizo sausages
1 Tbs olive oil
4 bamboo skewers, soaked in water
2 cups fresh parsley and/or cilantro, firmly packed
3-6 cloves of garlic
2 Tbs chopped onion
1/2 cup olive oil
3 Tbs lime juice (optional)
Kosher salt and red pepper flakes to taste
Slice the chorizo into 1/2-inch thick slices. Alternate chorizo slices into the crook of each shrimp and thread throughout a skewer. Set aside while you make chimichurri.
Make chimichurri by blending all of the ingredients above in a blender until somewhat smooth.
Preheat your grill and place Cookina BBQ on grate. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Drizzle with plenty of chimichurri.
Makes 4 skewers