Is it just me who loves cooking with skewers? There's something weirdly primal about it and I'm all about trying to fit a small meal onto a single skewer.
That's why you're looking at these Grilled Shrimp Skewers and hopefully wiping tiny drops of drool from your chin. Totally acceptable, even on a date.
As gross as that sounds, the drooling not the date, let's get back to the primal thing I mentioned. Things on skewers demand to be pulled apart by your fingers, as long as they've had some time to cool down a little.
Trust me these things get poker hot! My fingerprint-less paws have had way too many burns over the years.
I prefer using metal skewers rather than wooden ones, just because no matter how long I soak them in water they still end up burning. Tell me everybody else is having this issue, wouldn't using metal skewers every time make for happy trees?
This recipe is so simple, mix the marinade and then toss your shrimp in it. Let them soak up all of that flavor and longer means better.
Make sure you get hard chorizo sausage and not the squishy ground stuff you might use in Huevos Rancheros. It looks like salami but more of a red color.
Red onion and orange bell pepper chunks for some more Mediterranean inspiration and a light brush with some olive oil.
Serve these grilled shrimp skewers with brown rice and if you have any chorizo left, chop it up and sauté it for five minutes. It'll become crispy and chewy and tastes awesome mixed through the rice with extra cilantro.
I can see you summer, just hurry up already!
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