Grilled Shrimp and Chorizo Skewers

Ingredients

• 16 peeled and deveined extra-large shrimp
• coarse salt
• 1/2 lemon, juice of (and use the whole lemon, zested)
• olive oil, for liberal drizzling
• 3/4 lb chorizo sausage, cut into 16 thick slices on an angle
• 1/2 cup flat leaf parsley
• 1/2 cup cilantro leaf
• 2 garlic cloves, cracked from skin
• 1 cup roasted red pepper, drained (piquillo)
• 1 (28 ounce) can fire roasted tomatoes, diced
• 1 small yellow onion, coarsely chopped
• 1/2 seedless cucumber, seedless, chopped
• 2 celery ribs, from heart chopped
• 2 slices crusty bread, thick slices, chopped
• 1 tablespoon hot sauce (adjust to taste)

Directions

1. 1

   Preheat grill or grill pan over medium high heat.

2. 2

   Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.

3. 3

   Place palmful of parsley on cutting board with the lemon zest. Add 1/2 palmful of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop mixture and reserve for sprinkling over shrimp and gazpacho.

4. 4

   Place remaining herbs and garlic in a food processor or large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and proceed until smooth.

5. 5

   Grill shrimp and chorizo 3-4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of bowls for dipping and dunking.

6. 6

   Garnish with reserved parsley, cilantro and garlic mixture.