1. Skewers -- The first thing is to soak the wooden skewers (if using wood ones), I soak them for 15-20 minutes. 2. Chorizo and Shrimp -- Slice up the chorizo into 1/4-1/2" slices or rounds; you should be able to get 5-6 slices per link, depending on the brand of chorizo. Make as many rounds or slices as you have shrimp. Jumbo shrimp are usually 12-16 shrimp per pound. Wrap each shrimp around the outside edge of the chorizo, they should wrap around the chorizo pretty well, then thread the skewer through the shrimp, then through the chorizo (horizontally) and back out through the shrimp on the other side. The shrimp and chorizo will lay flat. 3. After you skewer a shrimp/chorizo combination, then alternate with the onions and olives and back to another shrimp/chorizo. There is no right or wrong; add as many of each as you want. But, remember to leave a little room in between each ingredient so they can grill evenly - don't over crowd. For an appetizer, just add one of each on small skewers, they are great at parties. And, as I mentioned, adding mozzarella balls also are a great addition to these skewers if you want. 4. Grilling -- An outdoor grill works best, but an indoor grill pan will work fine. Medium high to high heat, and brush with the Italian dressing before you grill, and a couple of times during cooking. Five (5) to 7 min per side until the shrimp turn pink and begin to curl and the chorizo gets a light char. They don't take long at all. The onions will get lightly brown and the olives get warm and salty. 5. Serve -- I like to serve these on a big family platter over cheesy polenta, but these are also wonderful appetizers. Add some grilled bread with my anchovy butter and you have a very easy dinner, but elegant enough to serve to company. ENJOY! ---------------------------------------------------------------------------
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