Spicy Shrimp And Chorizo Kebabs

• 2 large garlic cloves, thickly sliced
• 2 teaspoons salt
• 2 teaspoons caraway seeds
• 2 tablespoons pure chile powder (like ancho)
• 1/4 cup extra virgin olive oil
• 2 lbs large shrimp, shelled and deveined
• 8 links chorizo sausage, sliced 1/2-inch thick (1/2 lb.)

1. On a cutting board, using the flat side of a chef's 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 chile 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 chorizo. Using more skewers, repeat with remaining shrimp and chorizo.
4. Grill kebabs over a hot fire, turing once or twice, until charred and the shrimp are cooked through, about 5 minutes. Do not over cook. Serve immediately.

garlic, salt, caraway seeds, chile powder, extra virgin olive oil, shrimp, sausage

Taken from www.food.com/recipe/spicy-shrimp-and-chorizo-kebabs-204086 (may not work)