Mediterranean Mixed Grill

• 16 jumbo shrimps, peeled and deveined
• 1 1/2 pounds fresh tuna, in 16 1 1/2-inch cubes
• Juice of 1 lemon
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1 teaspoon finely minced fresh coriander
• Salt and freshly ground black pepper
• 2 chorizo sausages
• 2 sweet red peppers, cut in 24 1 1/2-inch squares
• 1 lemon, quartered

1. Put the shrimp and tuna in a shallow dish.
2. Beat the lemon and oil together with the cumin and coriander.
3. Season with salt and pepper and pour over the seafood, turning the seafood to coat it.
4. Put in the refrigerator to marinate 30 minutes.
5. Put 16 12-inch wooden skewers in water to soak.
6. Saute the chorizo in a skillet until lightly browned.
7. Remove from the skillet and set aside to cool.
8. Cut in quarters.
9. Preheat a grill.
10. Holding two skewers about half an inch apart, thread each pair of skewers with a shrimp, a piece of pepper, a piece of tuna, a piece of chorizo, piece of tuna, a piece of pepper and a shrimp.
11. Repeat, threading eight skewers.
12. Grill the brochettes until the shrimp are cooked and lightly charred and the tuna is cooked on the outside but still rare within, about 10 minutes.
13. Serve at once with lemon wedges.

jumbo shrimps, fresh tuna, lemon, extravirgin olive oil, ground cumin, fresh coriander, salt, chorizo sausages, sweet red peppers, lemon

Taken from cooking.nytimes.com/recipes/4893 (may not work)