grilled shrimp on a plate image for chef willie

Grilled Shrimp and Chorizo with Grilled Lime Nectar

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.


shrimp on a platter image for chef willieIngredients

Kosher salt 3 Tablespoons
Light brown sugar 2 Tablespoons
Paprika 1 ½ Tablespoons
Cracked black pepper 1 Tablespoon
Granulated garlic 1 Tablespoon
Dry mustard
chili powder
dried oregano 1 teaspoon each



Whisk all the ingredients together in a medium bowl and use as an all-purpose seasoning on the grill.