Shrimp and Chorizo Mixed Grill
A spectacular grilled feast featuring succulent shrimp, spicy chorizo sausage, and charred vegetables served with a creamy cilantro-jalapeño sauce. Perfect for outdoor entertaining, this dish combines smoky flavors with fresh, bright accompaniments.
Ingredients
- •1¼ cups sour cream
- •1 cup cilantro leaves
- •¼ cup mayonnaise
- •1 small jalapeño
- •2 Tbsp lime juice
- •1¼ tsp kosher salt
- •5 Tbsp olive oil
- •¼ cup lime juice
- •1 clove garlic
- •2 Tbsp cilantro
- •1 tsp honey
- •1 tsp kosher salt
- •1½ lb shrimp
- •½ tsp chili powder
- •1¼ tsp kosher salt
- •1 head green cabbage
- •6 links chorizo sausage
- •2 Tbsp canola oil
- •2 bunches asparagus
- •2 whole lime
Cooking Instructions
- 1.
Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on two-thirds of grill and scatter remaining coals over remaining area; for a gas grill, set one burner to medium-low heat and the remaining burners to medium-high heat).
10 min
- 2.
Purée sour cream, cilantro, mayonnaise, jalapeño, lime juice, and salt in a blender until smooth; chill until ready to use.
5 min
- 3.
Do Ahead: Sour cream sauce can be made 1 day ahead. Keep chilled.
- 4.
Whisk oil, lime juice, garlic, cilantro, honey, and salt in a large bowl.
3 min
- 5.
Toss shrimp, chili powder, and 1 tsp. salt in a medium bowl.
2 min
- 6.
Grill cabbage wedges over direct heat, turning occasionally, until deeply charred on cut surfaces and crisp-tender, about 20 minutes. Transfer to a cutting board and let cool slightly.
20 min
- 7.
Meanwhile, grill sausages over indirect heat, turning often, until nicely charred and cooked through, 10-15 minutes. Transfer to a platter and cover with a kitchen towel to keep warm.
15 min
- 8.
Lightly oil grill grate. Place asparagus onto grill, orienting them perpendicular to grate so they don't fall through the gaps. Grill, turning often, until lightly charred and crisp-tender, 5-7 minutes. Transfer to bowl with dressing and toss to coat. Transfer to platter alongside sausages, leaving remaining dressing in bowl.
7 min
- 9.
Oil grate again if needed, then grill shrimp over direct heat, turning often, until lightly charred and cooked through, 5-7 minutes. Transfer to platter with sausage.
7 min
- 10.
Slice charred cabbage wedges lengthwise into 1/4"-thick strips, then toss with remaining dressing; season with remaining 1/4 tsp. salt. Add to platter.
5 min
- 11.
Serve with lime wedges and sour cream sauce alongside.
2 min
