Recipes
Shrimp & Chorizo Skewers with Parsley Orange Gremolata
These skewers transport your senses to a lively seaside gathering, where the sizzling aroma of grilling seafood and spices fills the air. The plump, sweet shrimp and robust chorizo are marinated in a velvety blend of olive oil, thyme, ancho chili, and garlic—a medley that whispers of Mediterranean shores. As the skewers hit the grill, the live fire imparts a gentle char that deepens the flavor. The final flourish—a sprinkling of vibrant parsley orange gremolata—lends a zesty brightness. With every bite, this dish tells a tale of warmth, celebration, and the irresistible pull of well-crafted flavors shared among friends.
Serves 6-8 as an appetizer
Ingredients
Directions
Ingredients
- Skewers, soaked in water
- 3/4 cup olive oil
- 2 tablespoons freshly chopped thyme leaves
- 1 teaspoon ancho chili powder or Spanish sweet paprika
- 8 cloves garlic, coarsely chopped
- Kosher salt and pepper
- 1 lb 16-20 shrimp, shelled, deveined, tails on
- 3 to 4 links D’Artagnan Spanish Style Chorizo, grilled whole, and sliced into ½ inch thick rounds
- ⅓ cup parsley leaves, finely chopped
- 2 teaspoons finely grated orange zest
Directions
Blend the oil, thyme, ancho and garlic in a blender or food processor until smooth.
Put shrimp in a baking dish, add the marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
Heat the grill to high. Remove the shrimp from the marinade and season with salt and pepper. Assemble the skewers by placing a slice of chorizo in the curve of each shrimp. Run the skewer through one end of the shrimp, through the sausage and out through the other end of the shrimp.
Combine the parsley and orange zest in a small bowl just before putting the shrimp on the grill. Grill the skewers, turning at least once, until shrimp is charred and cooked through, about 3 to 5 minutes. Remove to platter and immediately sprinkle with the gremolata