Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho Recipe

Name: Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 extra large, 6 to 8 count, peeled and deveined shrimp; Coarse salt; 1 lemon, zested and 1/2 lemon, juiced; Extra-virgin olive oil, for liberal drizzling; 1 package (3/4-pound) chorizo cut into 16 thick slices on an angle (recommended: Gaspar's); 1 generous handful flat-leaf parsley; 1 generous handful cilantro leaves; 2 cloves garlic, cracked from skin; 1 jar piquillo, Spanish roasted peppers - available in most markets, roasted red peppers may be substituted, about 1 cup packed, drained; 1 can (28-ounces) fire-roasted tomatoes, diced or crushed; 1 small yellow onion, coarsely chopped; 1/2 seedless cucumber, peeled, chopped; 2 ribs celery from heart, chopped; 2 thick slices crusty bread, chopped; 1 tablespoons hot sauce (recommended: Tabasco) for medium to spicy heat level, adjust to your own taste

Servings: persons

16 extra large, 6 to 8 count, peeled and deveined shrimp
Coarse salt
1 lemon, zested and 1/2 lemon, juiced
Extra-virgin olive oil, for liberal drizzling
1 package (3/4-pound) chorizo cut into 16 thick slices on an angle (recommended: Gaspar's)
1 generous handful flat-leaf parsley
1 generous handful cilantro leaves
2 cloves garlic, cracked from skin
1 jar piquillo, Spanish roasted peppers - available in most markets, roasted red peppers may be substituted, about 1 cup packed, drained
1 can (28-ounces) fire-roasted tomatoes, diced or crushed
1 small yellow onion, coarsely chopped
1/2 seedless cucumber, peeled, chopped
2 ribs celery from heart, chopped
2 thick slices crusty bread, chopped
1 tablespoons hot sauce (recommended: Tabasco) for medium to spicy heat level, adjust to your own taste

1
Preheat grill or grill pan over medium high heat.
2
Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle on extra-virgin olive oil, just enough to coat the shrimp.
3
Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
4
Place 2 tablespoons, a palm full, of parsley on the cutting board with the lemon zest.
5
Add 1/2 palm full of cilantro leaves to the pile as well as 1 clove of garlic.
6
Finely chop this mixture and reserve for sprinkling over shrimp and gazpacho.
7
Place remaining herbs and garlic in the food processor or a large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and process until smooth.
8
Grill shrimp and chorizo 3 to 4 minutes on each side until shrimp is firm and opaque.
9
Serve small bowls of gazpacho with shrimp skewers resting across the top of the bowls for dipping and dunking.
10
Garnish with reserved parsley, cilantro and garlic mixture.

462

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 16 extra large, 6 to 8 count, peeled and deveined shrimp, Coarse salt, 1 lemon, zested and 1/2 lemon, juiced, Extra-virgin olive oil, for liberal drizzling, and more.

Yes, Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho

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