All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy.
- 12 large shrimp
- 1 Tbsp harissa paste (optional)
- 2 chorizo sausages, about 6oz (150g) each
- 12 fresh bay leaves
- 1 Tbsp olive oil
- 12 short skewers, soaked in wood or bamboo
Peel and devein the shrimp, leaving the small tail ends still attached. Rub over the harissa paste evenly and set aside. Slice the chorizo into 1/2-in (1 1/2-cm) thick slices. Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer. Add a bay leaf to each skewer and refrigerate until ready to cook.
Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Serve immediately.
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