Summer entertaining just got more flavorful with my recipe for grilled shrimp & Spanish chorizo skewers with orange saffron aioli. Combining two favorite tapas foods in one on a skewer alongside a delicious dip, you can’t go wrong with this one, unless your party guest is so enamored by how good they are they stumble and fall into the pool. This versatile dish can be cooked on your stove-top grill or even better on your outdoor grill. Your poolside guests will be waiting in anticipation as they sip their wine while the aroma and smoke fills the air from these skewered Mediterranean tapas. These can be served as a main course along with a salad and maybe some rice or traditionally as tapas with other small bites. However you decide to serve these, you will want to keep this recipe pinned to your bulletin board this summer because it is exquisito.
Grilled Shrimp & Spanish Chorizo Skewers with Orange Saffron Aioli
The taste of the Mediterranean on a skewer, rich Spanish Chorizo & Shrimp for a classic tapas that is fit for any party
Ingredients
- 1 lb (21/25 per lb) 24 large shrimp, deveined tail on
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tsp garlic, chopped
- 1 tsp smoked paprika
- 1 lemon, zested and juiced
- 2 tsp fresh rosemary, minced
- 2 tbsp fresh cilantro, minced
- 1/2 tsp dried tarragon
- 1/2 tsp kosher salt
- 1/4 tsp course pepper
- 11 oz smoked Spanish chorizo sausage links, sliced
- 12 bamboo skewers, soaked in hot water for 20 minutes
Orange Saffron Aioli
- 3 tbsp dry white wine
- 1/2 tsp saffron threads
- 1 large orange, zested and juiced
- 1 cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp garlic, chopped
- 1/4 tsp kosher salt
- 1/4 tsp cayenne pepper
Instructions
-
For the Orange Saffron Aioli, combine the white wine and saffron threads into a microwave safe container like a glass measuring cup and microwave for 1 minute on high, set aside to rest for 5 minutes allowing the saffron to soften and release its flavor and color .
-
In a small bowl combine the orange zest & juice, mayonnaise, Dijon, garlic, salt and cayenne and whisk well, add the saffron with wine and blend well, cover and refrigerate
until ready to use. -
For the shrimp marinade, combine the olive oil, honey, garlic, smoked paprika,
lemon zest & juice, rosemary, cilantro, tarragon, salt and pepper and mix well -
Pour into a seal-able plastic bag, add shrimp and shake up until shrimp is completely
coated and marinate for 20 minutes -
To make skewers, thread 1 sausage slice onto the skewer, followed by a shrimp, another sausage slice, another shrimp and one more sausage slice, so each skewer will have 2 shrimp
and 3 slices of sausage -
Drizzle some olive oil into a stove top grill or brush some olive oil onto a BBQ grill and heat to
medium/high -
Place the skewers on the grill and cook for 3 to 4 minutes per side until bright pink and done
-
Serve right away alongside the aioli. Makes 12 skewers and serves 6 as an appetizer
Delicious! I live the dip that compliments it too!
Love**