Grilled Peppers, Shrimp and Chorizo

Grilled Peppers, Shrimp and Chorizo
Servings: 8 Prep 20 mins Grill 28 mins


  • 2 tablespoons olive oil, plus more for coating peppers
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon plus 1/8 tsp salt
  • 1/2 pound large peeled and deveined shrimp
  • 4 sweet peppers (combination of red, orange and yellow)
  • 2 fully cooked chorizo sausages (3 oz each), split lengthwise
  • Fresh parsley, chopped (optional)

Make It

1. Heat grill or grill pan to medium-high heat. In a bowl, whisk together oil, vinegar, paprika, garlic powder and salt. Toss 2 tsp of the vinaigrette with shrimp. Thread shrimp onto 2 skewers. Set aside remaining vinaigrette.

2. Lightly coat peppers with oil. Grill on medium-high heat for 20 minutes, turning every 5 minutes. Transfer to a bowl and cover with plastic wrap to cool slightly. Peel and discard skins (it's okay to leave a little on). Quarter peeled peppers, discarding stems and cores. Toss with remaining vinaigrette.

3. Grill the 4 chorizo halves 3 to 4 minutes per side. Slice into half-moons. Grill shrimp skewers 2 minutes per side, until cooked through.

4. Arrange pepper quarters on a large platter. Scatter chorizo and shrimp on top, and drizzle with any residual vinaigrette. Garnish with chopped parsley, if desired.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 139, Fat, total (g): 9, chol. (mg): 56, sat. fat (g): 2, carb. (g): 6, fiber (g): 2, pro. (g): 9, sodium (mg): 295, Percent Daily Values are based on a 2,000 calorie diet.