Grilled Chipotle Chorizo Chicken Sausage & Shrimp

Total Time: 30 minutes
Serves: 6
Grilled Chipotle Chorizo Chicken Sausage & Shrimp
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Ingredients:

For the skewers

  • 1 (12 ounce) package of Chipotle Chorizo Chicken Sausage, sliced 1/2 inch thick
  • 1 pound shrimp, deveined
  • 1 cup pineapple, fresh, 1-inch chunks
  • 1/2 large green pepper, cut into 1-inch chunks
  • 1/2 large red pepper, cut into 1-inch pieces
  • 1/2 large orange pepper, cut into 1-inch pieces
  • 1 small zucchini, cut 1/2 slices
  • 2 tablespoons olive oil
  • 1 lime rind grated - & reserved for final garnish

Lime Marinade

  • 2 limes, fresh, juice both, grate one
  • 1 jalapeno pepper, fresh, seeded and cut into chunks
  • 5 cloves garlic, fresh
  • 2 tablespoons olive oil
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons brown sugar

Saffron Couscous

  • 2 tablespoons extra virgin olive oil
  • 12 ounces Israeli couscous
  • 1/2 cup white onion, diced 1/4 inch
  • 1 teaspoon saffron
  • 1/2 cup white wine
  • 3 1/4 cups boiling water

Preparation:

  1. Lime Marinade: Combine all ingredients in food processor. Puree until fine. Set aside.
  2. Saffron Couscous: Coat a medium sauce pan with olive oil and sauté the Israeli couscous and white onion over medium heat for 3 minutes. Add the Saffron, sauté for an additional 2 minutes. Lower the heat and add the white wine. Slowly add the boiling water. Cover and cook for 12 minutes or until couscous is light and fluffy.
  3. Combine olive oil, green, red, & orange peppers. Coat vegetables well and pre-grill for 5-7 minutes.
  4. Assemble skewers; slide one piece al fresco Chipotle Chorizo Chicken Sausage onto skewer, followed by pineapple, green pepper, shrimp, orange pepper, zucchini, and red pepper. Repeat pattern until skewer is full. Marinate in lime marinade, refrigerated for 1 hour.
  5. Grill over a medium high flame, use a pastry brush to baste skewers with any free lime marinade. Grill 5 - 7 minutes per side or until shrimp turn opaque in color.
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