• 2 Ratings



  • Heat grill or grill pan to medium-high heat. In a bowl, whisk together oil, vinegar, paprika, garlic powder and salt. Toss 2 tsp of the vinaigrette with shrimp. Thread shrimp onto 2 skewers. Set aside remaining vinaigrette.

  • Lightly coat peppers with oil. Grill on medium-high heat for 20 minutes, turning every 5 minutes. Transfer to a bowl and cover with plastic wrap to cool slightly. Peel and discard skins (it's okay to leave a little on). Quarter peeled peppers, discarding stems and cores. Toss with remaining vinaigrette.

  • Grill the 4 chorizo halves 3 to 4 minutes per side. Slice into half-moons. Grill shrimp skewers 2 minutes per side, until cooked through.

  • Arrange pepper quarters on a large platter. Scatter chorizo and shrimp on top, and drizzle with any residual vinaigrette. Garnish with chopped parsley, if desired.

Nutrition Facts

139 calories; 9 g total fat; 56 mg cholesterol; 295 mg sodium. 6 g carbohydrates; 9 g protein;


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0