SPICY SHRIMP, VEGGIE AND CHORIZO KEBABS
- 2 large garlic cloves, pressed
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons pure chili powder
- 1 teaspoon paprika
- 1/4 cup extra-virgin olive oil
- 2 pounds large shrimp, shelled and deveined (approx 15)
- 8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick
- 2 large lemons, juiced
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 12 small red potatoes, quartered
- 2 medium yellow onions, cubed
- long wooden skewers
Directions
1. In a large zip lock bag mix together garlic, salt, pepper, chili powder, paprika, lemon juice and olive oil.
2. Add the shrimp and toss to coat. Refrigerate.
3. Bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
4. Par boil bell peppers and potatoes for 3 -5 minutes.
5. Cut bell peppers, onion, potato ingredients into a wide piece.
6. Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Alternate with bell pepper, potato and onion. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices, etc. Using more skewers, repeat with the remaining ingredients.
7. Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.
MARSHMALLOW CHOCOLATE SKEWERS
- 1 bag large size marshmallows
- 1 container chocolate dipping sauce
- 1 container sprinkles
- 1 watermelon
- long wooden skewers
1. Cut watermelon in half and hollow-out one side. Place face down on a platter.
2. Heat chocolate in microwave.
3. Using blunt side, skewer marshmallows, dip in chocolate and add sprinkles. Place in watermelon for display purposes. Repeat!
For information on Gina von Esmarch, visit www.bowllicker.com
