Grilled Shrimp and Chorizo Skewers with Charred Pineapple and Morita Chile Honey Cilantro Glaze

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes to keep them from burning on the grill.

2. 2

   Heat 60 ml (1/4 cup) water until very hot, about 175°F/80°C. Place the morita chiles in the hot water and let them soften for 10 minutes.

3. 3

   Blend or process the softened chiles with the honey, lime juice, 30 ml (2 tbsp) olive oil, garlic, half of the cilantro, cumin, salt, and black pepper until you have a thick, even glaze.

4. 4

   In a large bowl, toss the shrimp with half of the glaze and let sit for 10 minutes. In another bowl, mix the chorizo, pineapple, red bell pepper, and red onion with the remaining glaze.

5. 5

   Preheat the grill to medium-high heat, about 450°F/230°C. Clean the grates and oil them with the remaining 15 ml (1 tbsp) olive oil.

6. 6

   Build the skewers by alternating shrimp, chorizo, pineapple, red bell pepper, and red onion until all ingredients are used.

7. 7

   Place the skewers on the hot grill and cook for 5 to 6 minutes per side, turning once, until the shrimp are pink and firm and the chorizo is fully cooked. The internal temperature of the chorizo should reach 160°F/71°C.

8. 8

   During the last minute of cooking, brush the skewers with any glaze left in the bowl from the vegetables and chorizo to deepen the finish, letting it caramelize lightly.

9. 9

   Remove the skewers from the grill, sprinkle with the remaining fresh cilantro, and let rest for 2 minutes before serving.