The taste of the Mediterranean on a skewer, rich Spanish Chorizo & Shrimp for a classic tapas that is fit for any party
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