Ingredients
2 lg garlic cloves
2 tsp sea salt
2 tsp caraway seeds
2 Tb ancho chile powder
1/4 c olive oil
2 lb jumbo shrimp, peeled and deveined
1/2 lb chorize, sliced 1/2 in thick
Preparation
Grind garlic, salt and caraway in mini-processor. Stir in chile powder and oil. Add shrimp.
Tuck a slice of chorizo in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Repeat with remaining shrimp and chorizo.
Grill skewers over a hot fire until shrimp are cooked through, about 5 minutes.
