Spicy shrimp and Chorizo

1. On a cutting board using the flat side of a chiefs knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in the chili powder and olive oil. Add the shrimp and toss to coat. 2. Meanwhile 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. 3. Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer, the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with 2 more shrimp and sliced chorizo slices. Repeat using all the shrimp and chorizo. 4. Grill the kebabs over hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.