Shrimp & Chorizo Skewers with Parsley Orange Gremolata | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• Skewers, soaked in water
• 3/4 cup olive oil
• 2 tablespoons freshly chopped thyme leaves
• 1 teaspoon ancho chili powder or Spanish sweet paprika
• 8 cloves garlic, coarsely chopped
• Kosher salt and pepper
• 1 lb 16-20 shrimp, shelled, deveined, tails on
• 3 to 4 links D’Artagnan Spanish Style Chorizo , grilled whole, and sliced into ½ inch thick rounds
• ⅓ cup parsley leaves, finely chopped
• 2 teaspoons finely grated orange zest