Spicy Spanish Gluten-Free Shrimp and Bell Pepper Skewers

Allergens

Shellfish (shrimp)

Ingredients

• 24 large shrimp, peeled and deveined
• 1/2 pound Spanish chorizo sausage, thinly sliced
• 2 large bell peppers, any color, cut into 1
• inch pieces
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 8 wooden or metal skewers
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions

1. 1 Thread the shrimp, chorizo, bell peppers, and red onion onto wooden or metal skewers alternately, starting and ending with the shrimp.
2. 2 In a small bowl, mix together olive oil, smoked paprika, ground cumin, salt, and pepper. Brush the mixture onto the skewered ingredients.
3. 3 Preheat your grill or broiler to medium high heat. Grill or broil the skewers for 6 8 minutes, turning occasionally until the shrimp is cooked through and the vegetables are tender.
4. 4 Remove from heat and garnish with fresh parsley. Serve immediately with lemon wedges on the side.

Chef’s Insight

To infuse more flavor into the shrimp, marinate them for at least 30 minutes before skewering.

Notes

Adjust the spiciness of the dish by using mild or hot Spanish chorizo.