Gluten-Free Mexican Seafood Fiesta: Grilled Shrimp & Chorizo Skewers with Mango Salsa and Cilantro Lime Quinoa

Allergens

Shellfish (shrimp)

Ingredients

• 24 large shrimp, peeled and deveined
• 12 oz chorizo sausage, cut into 1/2 inch slices
• 1 cup quinoa, uncooked
• 1 large ripe mango, diced
• 1 red bell pepper, diced
• 1 red onion, finely chopped
• 1 jalapeno, seeded and minced
• 2 limes, zested and juiced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions

1. Prepare the grilled shrimp and chorizo skewers: Thread 3 shrimp onto each skewer, alternating with chorizo slices. Season both with salt and pepper.
2. Prepare the mango salsa: In a medium bowl, combine diced mango, red bell pepper, red onion, and jalapeno. Add lime juice and zest, then toss gently to combine. Set aside.
3. Prepare the cilantro lime quinoa: Cook quinoa according to package instructions. Fluff with a fork, then let it cool. In a large bowl, combine cooked quinoa, lime juice and zest, cilantro, and olive oil. Season with salt and pepper to taste. Mix well and set aside.
4. Grill the skewers: Preheat grill or grill pan over medium high heat. Cook shrimp and chorizo skewers for 3 4 minutes per side, until shrimp is opaque and cooked through, and chorizo is browned and cooked through. Remove from grill and set aside.

Chef’s Insight

For an extra touch, garnish with fresh cilantro and lime wedges. - Let guests spoon their own salsa over the grilled skewers for interactive dining.

Notes

Use fresh shrimp for the best taste and texture.