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SERVES:
makes 16 skewers

INGREDIENTS:

16 large, raw, peeled and deveined shrimp
1 large clove garlic, minced
3 Tbs chopped parsley
1/2 large, deseeded red pepper, cut into 3/4-inch dice
2-3 Tbs olive oil
salt to taste

1/2 20-ounce can pineapple chunks, well drained
approx. 6 - 8-ounces chorizo

16 6-inch wooden skewers

PROCEDURE:

Add 1 large minced clove of garlic to a mixing bowl and add 2-3 Tbs chopped parsley, 1/2 large deseeded and rough chopped red pepper. Add the shrimp to the bowl, drizzle on a few Tbs olive oil, add a little salt and toss everything to coat.

It's a good idea to put the bowl into the fridge and let it marinate for at least 1/2 hour or even up to 1 hour before assembling the skewers.

At some point you'll need to drain about half of a 20-ounce can of pineapple chunks and also cut the chorizo crosswise into 3/4 - 1 inch chunks.

Count on one of each ingredient per skewer and you can even assemble these ahead of time, and keep them cold in the fridge until you're ready to cook them. And then, at that point, lay them out on a baking tray, drizzle with a tiny bit more olive oil and then place them right underneath the broiler.

Leave the oven door partially open when you're using the broiler, and keep your eye on the skewers and flip them over half way through.

Depending on your broiler and the size of the shrimp, they'll take around 10-12 minutes to cook.

HINTS:

Cured chorizo will tend to dry out a bit underneath the broiler so eating the skewers soon after cooking is a good idea.