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Grilled Shrimp & Spanish Chorizo Skewers with Avocado Crema

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    Shrimp & Sausage Skewers
  • Approx. 36 short wooden skewers one for each shrimp)
  • 3 cloves fresh garlic
  • 1 Tbs. hot sauce
  • v2 Tbs. fresh lemon juice

  • 1 Tbs. white wine vinegar
  • 3/4 cup olive oil
  • Salt and pepper, to taste
  • 1½ to 2 lbs. shrimp, shelled and deveined with tails intact
  • 1 package Spanish chorizo (8 small sausages)
  • Avocado Crema

  • 1 avocado, peeled and chopped
  • 1 clove garlic, finely chopped
  • 1 Tbs. fresh lemon juice
  • 1 tsp. ancho chile powder
  • 1/2 tsp. cayenne pepper
  • 1 cup sour cream
  • Salt and pepper, to taste

Shrimp & Sausage Skewers
Soak skewers in water for three to four hours or overnight. Combine garlic, hot sauce, lemon juice, vinegar, olive oil, salt, and pepper to make marinade. Add shrimp and marinate for two hours in refrigerator. Cut sausages into half-inch rounds and peel skin from each piece. Wrap each shrimp around one piece of sausage and skewer. Grill over high heat, one minute per side, or until shrimp are done (flesh has turned pink).

Avocado Crema
Combine all ingredients in food processor and process until smooth. Taste and adjust salt and pepper as needed.

Serve skewers warm or at room temperature with avocado crema as a dipping sauce.