2 large garlic cloves, thickly sliced

2 tsp. sea salt

2 tsp. caraway seeds

2 Tbls. pure chile powder, such as ancho

1/4 cup extra-virgin olive oil

2 pounds large shrimp, shelled and de-veined

8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick

 

On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste.  Add the caraway seeds and finely chop them.  Transfer to a large bowl and stir in the chile powder and olive oil.  Add the shrimp and toss to coat.

 

Meanwhile, bring a small saucepan of water to a boil.  Add the chorizo and cook over high head for 5 minutes.  Drain and pat dry.  Let cool slightly.

 

Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends.  Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices.  Using more skewers, repeat with the remaining shrimp and chorizo.

 

Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp and cooked through, about 5 minutes.  Serve immediately.

 

Food and Wine June 2005