Thank the Spanish (think paella) and the Portuguese for bringing shellfish and pork together (even New England clam chowder has pork fat as a base). Medium-size shrimp and half moons of the chorizo really do fit together, assembled on toothpicks. The dry rub seasoning gives them a kick and the warm lime juice is a super-easy dressing. Garnish with grilled lime slices. Served hot off the grill, these shrimp and chorizo mini-skewers are an addictive one-bite passed appetizer.
31-40 white shrimp, deveined, shells and tails off, thawed, rinsed and patted dry, about 2 lbs.
4 chorizo sausages cut into ½ rounds, ¼- inch thick
Chili spice rub ( See recipe below)
Toothpicks (flat top)
Canola oil, for brushing
3-4 limes, cut in half
Assemble the shrimp and chorizo on toothpicks, and arrange in a single layer in a baking pan, with aluminum foil between the layers.
When ready to grill, season generously with chili spice rub. Brush with oil and grill 2 minutes per side on a hot grill grate. Grill lime halves till charred. Mound shrimp on a serving platter and squeeze hot grilled-lime juice over top. Garnish with a pinch of the dry rub.
Chili spice rub
This flavorful dry rub kicks up the flavor of any protein on the grill – shrimp, fish fillets, chicken, pork or beef. This is my go-to BBQ rub which I keep in my mis-en-place tray next to my AGA range for stove-top grilling and out at the grill all summer long. The secret – sprinkle a little on the food just before serving.
Kosher salt 3 Tablespoons
Light brown sugar 2 Tablespoons
Paprika 1 ½ Tablespoons
Cracked black pepper 1 Tablespoon
Granulated garlic 1 Tablespoon
dried oregano 1 teaspoon each
Whisk all the ingredients together in a medium bowl and use as an all-purpose seasoning on the grill.