Rosemary Scented Shrimp and Chorizo Pinchos

  • 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

Serves 8-10.

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.


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