Shrimp & Chorizo Skewers

Here's an easy 4th of July appetizer for your celebration.

Everyone loves shrimp, and who doesn't love chorizo?

I buy the real Spanish chorizo, the stuff that has a skin and you can eat raw, like a salami.

The Mexican and Portuguese chorizo is another animal, however, you can use that here too.

Some tips:

I left the tails on for nicer presentation, but people found them difficult to pop in their mouths.
Next time, I would remove the shrimp tails (my husband's helpful suggestion).

Also, I used a grill pan on the stove, but I am sure an outdoor gas grill would be good too.

Shrimp & Chorizo Skewers: (adapted from Galley Gourmet)

1/2 pound medium shrimp, peeled and deveined
1 (7.9 ounce) package of Spanish chorizo, sliced into 1/4-inch rounds
2 cloves garlic, finely minced
1 teaspoon dried oregano
1 tbsp red wine vinegar
1/4 cup extra virgin olive oil, plus more for the pan
2 tbsp chopped fresh flat-leaf parsley

In a medium bowl, combine the shrimp, garlic, oregano, vinegar, and 1/4 cup of the olive oil; toss to coat. Marinate in the refrigerator for 30 minutes.

Thread metal or good quality wooden skewers with a shrimp and a slice of the Spanish sausage.

Grill or saute the skewers for a minute or two on each side.

Place skewers on a big platter and sprinkle w/ fresh parsley.

Serve immediately.

These were a big hit with the guys, as you can imagine.