Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 1 lb (450g) Spanish chorizo, cut into 1/2-inch (1.25 cm) thick slices
  • 1 red bell pepper, cut into 1-inch (2.5 cm) pieces
  • 1 yellow bell pepper, cut into 1-inch (2.5 cm) pieces
  • 1 red onion, cut into 1-inch (2.5 cm) pieces
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) mayonnaise (full-fat for best flavour)
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tbsp smoked paprika
  • 1 clove garlic, minced
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a mixing bowl, whisk together olive oil, smoked paprika, oregano, garlic powder, salt, and pepper. Add the shrimp and toss to coat evenly. Marinate for at least 15 minutes.
  2. Thread the shrimp, chorizo, bell peppers, and red onion onto skewers, alternating ingredients for visual appeal and flavor balance.
  3. In a small bowl, whisk together mayonnaise, lemon juice, smoked paprika, minced garlic, cayenne pepper (if using), salt, and pepper until smooth. Refrigerate until ready to serve.
  4. Preheat your grill to medium-high heat (about 375-400°F or 190-205°C). Lightly oil the grill grates.
  5. Place the skewers on the preheated grill. Cook for 4-5 minutes per side, or until the shrimp are pink and opaque and the chorizo is heated through and slightly browned. Be careful not to overcook the shrimp, or they will become rubbery.
  6. Remove the skewers from the grill and serve immediately with the smoked paprika aioli for dipping. Enjoy these Grilled Shrimp and Chorizo Appetizers!