Grilled Shrimp and Chorizo on Skewers

Ingredients

• 24 jumbo shrimp, peeled and deveined, tails intact (about 2 lbs)
• 2 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 lime, cut into wedges
• 8 ounces chorizo sausage, links cut on the bias into sixteen 1 inch pieces
• 2 Hass avocadoes, halved, pitted, peeled, wedged
• coarse salt & fresh ground pepper

Directions

1. 1

   Soak 8 wooden skewers in water to prepare them for the grill.

2. 2

   Toss shrimp, garlic, oil, and lime juice in a large baking dish. Cover and marinate in the refrigerator for 30 minutes, turning occasionally.

3. 3

   Preheat grill to medium-high. Thread 3 shrimp and 2 slices of chorizo onto each skewer, alternating pieces. Season with salt.

4. 4

   Grill until shrimp are opaque and chorizo is slightly softened, about 3 minutes per side.

5. 5

   Arrange avocados on a platter. Squeeze lime wedges over avocados and season with salt and pepper. Serve with shrimp and chorizo skewers.