Grilled Shrimp & Chorizo with Lime Chimichurri
It’s almost the end of the summer and that means you have a few more days for one last BBQ! Chef George Duran teaches us how to make Grilled Shrimp and Chorizo with Lime Chimichurri. Easy to follow and delicious!

Author:
Cuisine: Mexican
Serves: 4

Ingredients
  • 12 large shrimp
  • 2 Spanish chorizo sausages
  • 1 tbsp olive oil
  • 4 bamboo skewers, soaked in water
  • Lime Chimichurri:
  • 2 cups fresh parsley and/or cilantro, firmly packed
  • 3-6 cloves of garlic
  • 2 tablespoons chopped onion
  • ½ cup olive oil
  • 3 tablespoon lime juice (optional)
  • Kosher salt and red pepper flakes to taste

Preparation
  1. Slice the chorizo into ½-inch thick slices. Alternate chorizo slices into the crook of each shrimp and thread throughout a skewer. Set aside while you make chimichurri.
  2. Make chimichurri by blending all of the ingredients above in a blender until somewhat smooth.
  3. 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. Drizzle with plenty of chimichurri.

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