Shrimp and Chorizo Skewers

This bold, flavor-packed appetizer brings together smoky chorizo and juicy shrimp with a sweet and spicy finishing glaze. The shrimp and chorizo skewers offer a satisfying combination of savory heat and bright, tangy depth - perfect for a backyard cookout or holiday entertaining.

Ingredients:

For the Skewers:

• 9–12 large raw shrimp, cleaned, shelled, and tails removed

• Chorizo sausage links, cooked and sliced into ½-inch rounds

• Fresh parsley, chopped (for garnish)

• Skewers (wooden or metal)

For the Shrimp Marinade:

• ¼ cup garlic-infused olive oil

• 3 tbsp lemon white balsamic vinegar

• 2 tbsp lime juice

• 2 tbsp orange juice

• 2 garlic cloves, minced

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp chili powder

• 1 tsp honey

• Salt and pepper, to taste

For the Sweet & Spicy Glaze:

• 2 tbsp honey

• 1 tbsp chipotle-infused olive oil

• 1 tbsp lemon olive oil

• 1 tbsp fig balsamic vinegar

• 1 tsp lime juice

• ½ tsp smoked paprika

• ¼ tsp red chili flakes

• Salt and pepper, to taste

Preparation:

1. Make the marinade for the shrimp. In a bowl, whisk together the garlic olive oil, lemon balsamic, lime juice, and orange juice. Stir in the minced garlic, smoked paprika, cumin, chili powder, and honey. Season with salt and pepper to taste.

   
   

2. Add the cleaned shrimp to the marinade and let sit for 20–30 minutes.

   
   

3. Nestle a chorizo round into the natural curve of each shrimp, then thread them onto the skewers so they hold together snugly. You can add multiple shrimp-and-chorizo pairs per skewer for a larger portion, or keep it to one pair per skewer for individual bites.

   
   

4. Grill or cook the skewers in a skillet over medium-high heat until the shrimp are opaque and the chorizo is slightly crispy and browned, about 2–3 minutes per side.

   
   

5. Make the glaze. In a small saucepan over low-medium heat, combine honey, both infused olive oils, fig balsamic, lime juice, paprika, and chili flakes. Stir and heat for 2–4 minutes, just until the honey dissolves and everything is well blended. Season to taste with salt and pepper.

   
   

6. Brush the warm glaze over the cooked skewers. Garnish with fresh chopped parsley and serve immediately.