Enjoy the lightness of shrimp with the richness of chorizo with these kabobs made on the stove top! Sure, you can grill them outside, too, at the park, the beach, or while you relax by the pool. Whichever way you make them, they will be gone almost as fast as you skewered them.
Combine the guajillo peppers (remove stems and seeds) and enough water to cover, in a glass bowl. Cook for 6 to 7 minutes in the microwave, stirring once during cooking time. Remove microwave, cover and set aside to cool slightly.
While the peppers cool, prep all of your veggies, cutting them into similar size pieces. Transfer the veggies to a glass bowl, season with smoked paprika, vinegar, olive oil, salt and pepper. Stir well to combine, set aside. Slice the Spanish chorizo, set aside.
Transfer the cleaned shrimp to a glass bowl. It is very important that the shrimp is dry and not still frozen. Add the chile garlic marinade from the blender to the shrimp. Cover and marinate for 30 minutes.
For the kabobs, you will need 12 ten-inch bamboo skewers. Build your kabobs in any sequence that you like best. I tried to add 2 of everything to the skewer. Be careful when building the kabobs, they can easily slip out of your hand.
Preheat a stove top grill pan to medium heat. I like to line mine with the easy release foil paper and drizzle with a little olive oil. When pan is hot, carefully lay the kabobs flat, or as flat as you can onto grill. Cook for a few minutes on each side. If your pan cooks unevenly, like mine, you may have to rotate the kabobs around for even cooking. Serve with your favorite rice dish! Yields 4 servings, if serving as main meal or 6 servings as an appetizer.
If you want, you can substitute the guajillos with a store bought hot sauce, such as Cholula or Tapatio, blend with garlic as recipe indicates, just do not add the salt.