Island Shrimp And Chorizo

Recipe Ingredients

1/3 cup	78ml	Dark rum
1/4 cup	59ml	Pineapple juice
1/4 cup	59ml	Fresh lemon juice
2 tablespoons	30ml	Olive oil
1/4 cup	4g / 0.1oz	Chopped cilantro leaves
2 tablespoons	30ml	Finely-minced garlic
1 lb	454g / 16oz	Large shrimp - (abt 24/26) - peeled, deveined,
		Tails left on
4		Chorizo - (4 oz ea) - cut 3 pieces each
		= (Spanish or Mexican pork sausages)
2		Red bell peppers - cored, seeded,
		And each cut into six 1" squares
3		Limes - halved, for serving

Recipe Instructions

Soak six 10-inch wooden skewers in water for 6 to 8 hours.

For the marinade, combine the rum, pineapple juice, lemon juice, olive oil, chopped cilantro and minced garlic in a bowl. Add the shrimp, sausages and red peppers, coating well in the marinade. Cover, set aside and let rest for 20 minutes.

Thread each skewer with (in order) a shrimp, a pepper, a shrimp, a sausage, a shrimp, a pepper, a sausage, a shrimp.

Grill the skewers over hot coals, about 3 inches from the heat source, for 2 minutes per side. (Turn them over carefully.)

Serve each skewer with a lime half.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 469 calories, 9g carbohydrates, 34g protein, 32g fat, 181mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 05-13-2001 - S(Reformatted for MC6): - 07-31-2002 by Joe Comiskey - [email protected]

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