Title: Shrimp and chorizo skewers
All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy.
Peel and devein the shrimp, leaving the small tail ends still attached. Rub over the harissa paste evenly and set aside. Slice the chorizo. Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer. Add a bay leaf to each skewer and refrigerate until ready to cook.
Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Serve immediately.
The following is an excerpt from the book Grill! by Pippa Cuthbert & Lindsay Cameron Wilson.