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Directions

SOAK wooden skewers in water for at least 30 minutes before grilling.

PREPARE an outdoor grill with a medium-high fire.

PLACE the potatoes with cold water to cover in a medium saucepan, salt the water generously, and bring to a boil. Reduce the heat and simmer until just tender, 6 to 7 minutes; drain.

THREAD 3 pieces of shrimp, 1 slice of chorizo, 1 lemon wedge and 1 piece potato onto each of the skewers, leaving a little space between each item. Brush with olive oil and grill, turning, until browned and nicely marked, about 4 minutes.

TRANSFER to a platter, scatter parsley on top, if using, and serve warm or at room temperature.

Recipe courtesy of the Food Network Kitchens.

From Vicki M: Great picnic food - more fun than ham sandwiches and just as easy to eat. Bring hummus to spread on french bread (or pitas) throw on some black olives and a lemon squeeze.

From Melanie R: I like to add red peppers to give it a little extra tang and get more veggies in.

Ingredients

1 package (10 oz) SeaPak® Garlic Herb Marinated Shrimp, thawed

12 8” skewers

6 small red potatoes, halved (about 8 oz)

3 1/2 oz chorizo, sliced 1/2” - 3/4” thick (12 slices)

1 lemon, cut into 12 wedges

2 tbs flat-leaf parsley, roughly chopped (if desired)

Extra-virgin olive oil, for brushing

Kosher salt

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