Ingredients

• 12-16 shrimp (16/20 colossal, use 4 per kabob, U12 super colossal, use 3 per kabob)
• 18 slices per chorizo (6 per kabob, chorizo next to shrimp on either side)
• 3 peppers, cut into squares (choose from yellow, orange, red & green)
• 1 onion cut into wedges, petals
• 1 zucchini, cut into squares
• Salt and pepper to taste

Directions

• Season all ingredients with the marinade, before placing on the kabob.
• Start with zucchini, a pepper, chorizo, shrimp, chorizo, two more pieces of pepper, then onion.
• Continue pattern, adding to fill skewer.
• Place 3-4 filled skewers on grill.
• Turn and brush the kabobs continually with marinade as you grill.
• Cook until chorizo and veggies have some char and the shrimp is opaque but not tough.
• Shown here served with a fresh summer gazpacho!