Shrimp-And-Chorizo Kebabs

• 1 pound raw medium shrimp, peeled and deveined
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons fresh lime juice (from 1 large lime)
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil, divided
• 8 ounces semi-cured Spanish chorizo, cut into 1/2-in.-thick slices
• 5 ounces poblano chiles (about 2 poblanos), cut into 1/2-in. pieces
• 9 ounces red onion (about 1 large onion), cut into 1/2-in. pieces
• 12 (12-in.) wooden skewers
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• SUB_RECIPE_LINK {Tomatillo-Avocado Puree} {150552}

1. Toss shrimp with cilantro, lime juice, garlic, and 2 tablespoons of the oil. Let stand at room temperature 1 hour.
2. Preheat grill to high (450u0b0F to 550u0b0F). Thread chorizo, poblanos, onion, and shrimp alternately onto skewers. Brush evenly with remaining 2 tablespoons oil; sprinkle evenly with salt and pepper. Grill, uncovered, just until shrimp turn pink and sausage and vegetables are charred, 4 to 6 minutes, turning once. Serve immediately with Tomatillo-Avocado Puree.

shrimp, fresh cilantro, lime juice, garlic, extravirgin olive oil, semicured spanish chorizo, chiles, red onion, wooden skewers, kosher salt, black pepper

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