Grilled Shrimp And Chorizo Skewers With Bean And Tomato Salad

• 24 None jumbo shrimp, peeled and deveined, tails intact
• 4 cloves garlic, crushed
• 2 tbsp olive oil
• 6 oz green beans, trimmed and halved
• 3 None plum tomatoes, quartered
• 2 tbsp pine nuts, toasted
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 8 stalks (8 inches each) fresh rosemary
• 2 None cured chorizo sausages, thickly sliced
• None None FOR THE LIME MUSTARD DRESSING
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp wholegrain mustard
• 2 cloves garlic, crushed

1. Combine the shrimp, garlic and oil in a medium bowl. Cover and refrigerate for 3 hours or overnight.
2. For the dressing, whisk all ingredients in a small bowl.
3. Meanwhile, boil, steam or microwave the green beans until tender and drain. Rinse under cold water and drain. Place the beans, tomato, pine nuts, parsley and dressing in a medium bowl; toss gently to combine. Season to taste.
4. Drain the shrimp and discard the marinade. Remove the leaves from the bottom two-thirds of each rosemary stalk. Thread the shrimp and chorizo, alternately, onto the rosemary skewers.
5. Cook the skewers on a heated oiled grill pan (or on the grill) until the shrimp turn pink and the chorizo is browned.
6. Serve the skewers with the bean and tomato salad.

jumbo shrimp, garlic, olive oil, green beans, tomatoes, nuts, parsley, stalks, cured chorizo sausages, lime mustard dressing, olive oil, lime juice, wholegrain mustard, garlic

Taken from recipes-plus.com/api/v2.0/recipes/36285 (may not work)