Spanish-style Kebabs with Smoked Sausage and Shrimp
Verified by stevemur
|1/2 tablespoonVegetable oil; for brushing grill rack|
|10 ouncesChorizo sausage; or smoked sausage, cut into 16 (1-inch) rounds|
|16 largeShrimp; peeled, deveined, heads removed but tails intact|
|2 mediumRed bell peppers; cored, seeded, and cut into 8 (1-inch) squares each|
|4 tablespoonExtra Virgin Olive Oil|
|1/4 teaspoonSalt & pepper; to taste|
|1 largeLemon; juice of|
Spanish-style Kebabs with Smoked Sausage and Shrimp Preparation
Also required: 4 (10-inch) metal skewers
Preliminaries: Heat the grill to hot. Oil the grill rack.
Preparation: Toss the sausage, shrimp and peppers with the olive oil, salt and pepper. Alternating among the sausage rounds, shrimp and pepper squares, thread four pieces of each onto each skewer. Grill for 8-9 minutes, turning.
Presentation: Remove, sprinkle with fresh lemon juice, serve.
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