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Shrimp and Chorizo Skewers

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Peel and devein the shrimp, leaving the small tail ends still attached. Rub over the harissa paste evenly and set aside. Slice the chorizo into 1/2-in (1-1/2-cm) thick slices. 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.

Makes 12 skewers.

Number of servings depend on whether you use this as a main dish, a side dish, or an appetizer.

Note: The above is an excerpt from the book Grill! Quick and Delicious Recipes for Indoor and Outdoor Grilling
by Pippa Cuthbert & Lindsay Cameron Wilson
Published by Good Books; May 2006;$15.95US; 1-56148-518-7
Copyright ? 2006 Pippa Cuthbert & Lindsay Cameron Wilson