• 26 Ratings
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. In a large bowl combine olive oil, ancho chile pepper, salt, chipotle chile pepper, and garlic. Mix well. Add shrimp; toss to coat. Cover bowl with plastic wrap; marinate in the refrigerator for 30 minutes (do not marinate any longer).

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Instructions Checklist
  • Drain shrimp, discarding marinade. Tuck one slice of chorizo into the crook of one shrimp and thread onto a 12-inch skewer,* making sure the skewer goes through one side of the shrimp, the chorizo, and the other side of the shrimp. Repeat with the remaining chorizo and the remaining shrimp, dividing ingredients evenly among eight skewers.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium-hot coals for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Add skewers to grill rack. Cover and grill as above.)

*Tip:

If using wooden skewers, soak them in enough water to cover for at least 1 hour before using.

Nutrition Facts

392 calories; 27 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 210 mg cholesterol; 1209 mg sodium. 214 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 34 g protein; 0 g trans fatty acid; 194 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 1 mcg vitamin b12; 91 mg calcium; 5 mg iron;

Reviews

26 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 6