Spicy Shrimp And Chorizo Kebabs

1. 1

   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.

2. 2

   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.

3. 3

   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. Using more skewers, repeat with remaining shrimp and chorizo.

4. 4

   Grill kebabs over a hot fire, turing once or twice, until charred and the shrimp are cooked through, about 5 minutes. Do not over cook. Serve immediately.

* Per serving · 4 servings · Values may vary.

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