- 30 Apr,2018
- 15 Jun,2017
- 11 Jun,2017
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 4 servings
16 extra large, 6 to 8 count, peeled and deveined shrimp
Mola All purpose seasoning
1 lemon, zested and 1/2 lemon, juiced
your choice of oil for drizzling
1 package (3/4-pound) chorizo cut into 16 thick slices on an angle
1 handful parsley leaf
1 handful cilantro leaves
2 cloves garlic,
1 jar Spanish roasted peppers
1 can fire-roasted tomatoes, diced
1 small onion, chopped
1/2 seedless cucumber, peeled, chopped
2 celery chopped
2 slices crusty bread, chopped
1 tablespoons your choice of our Chili Relishes (heat level should be
adjusted to your own taste)
Preheat grill over medium high heat.
Place shrimp in shallow dish and season with Mola All purpose seasoning, lemon juice and drizzle with your choice of oil, just enough to coat the shrimp. Skewer 4 shrimp with chorizo alternating chorizo and shrimp.
Place 2 tablespoons, a hand full, of parsley on a cutting board with the lemon zest. Add 1/2 hand full of cilantro leaves to the pile as well as 1 clove of garlic.
Finely chop the mixture and set aside for sprinkling over shrimp.
Place remaining herbs and garlic in the food processor or a large blender with peppers, tomatoes, chopped vegetables, bread and your choice of chili relish and process until smooth.
Grill shrimp and chorizo 4 to 5 minutes on each side until shrimp is firm and opaque. Garnish with reserved veggie mixture.