Spicy Gulf Shrimp and Spanish Chorizo Brochettes with Saffron Aioli
1 pound peeled and deveined gulf shrimp, about 30 pieces
1/2 pound dry Spanish chorizo (not Mexican chorizo),cut into 15 1/2 inch slices.
1 tablespoon extra virgin olive oil
2 teaspoons salt
1 teaspoon spanish hot smoked paprika
1 teaspoon cumin
1 teaspoon oregano
30 skewers- 10 inches long
Mix all ingredients except for shrimp and chorizo. Use mix to coat shrimp well.
When making the brochettes, use 2 sticks. Slide shrimp and chorizo down until about one inch from the end of the sticks. then do it again, stopping halfway. This way you can do 2 brochettes on longer sticks and cut the sticks in the middle.
Double skewer one shrimp, head facing left, double skewer one slice chorizo, finally double skewer other shrimp, head facing right. They should all be touching each other. This will give you a round brochette with the chorizo in the middle.
Grill on hot grill pan on the stove top for about 3 minutes per side. This can also be done on the grill outside. Soak your sticks in water first if you plan on using a grill. Serve hot or cold.
Makes 15 brochettes; serve with Saffron Aioli (see recipe page for aioli recipe). Enjoy!