- 20 Jumbo (U8-9) Shrimp
- 10 hardy rosemary sprigs
- 2 Spanish chorizo links, peeled and sliced ¼ inch on the bias
- extra virgin olive oil
- salt and pepper to taste
- 1 lemon
Thread 2 shrimp and s chorizo slices with each of the rosemary skewers. Brush each of the assembled pinchos with the olive oil, and season to taste with salt and pepper.
Spray a hot grill with oil spray and grill the pinchos 3-4 minutes on each side, or until the shrimp are just opaque. Sprinkle with juice of the lemon and serve.