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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry with paper towels. In a large bowl, combine oil, ground ancho, salt, ground chipotle and garlic. Mix well. Add shrimp; toss to coat. Cover bowl with plastic wrap; marinate in the refrigerator for 30 minutes (do not marinate any longer).
Drain shrimp, discarding marinade. Tuck one slice of chorizo into the crook of one shrimp and thread onto a 12-inch skewer, making sure the skewer goes through one side of the shrimp, the chorizo and the other side of the shrimp. Repeat with the remaining chorizo and the remaining shrimp, dividing ingredients evenly among eight skewers.
Grill skewers on the rack of an uncovered charcoal grill directly over medium-hot coals for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Add skewers to grill rack. Cover and grill as above.)