New Jersey Shrimp and Chorizo Skewers

Introduction

Bursting with bold, smoky flavors, these Shrimp and Chorizo Skewers are a show-stopper right off the Arteflame grill. Perfect for sizzling summer evenings in New Jersey, this irresistible combination sears beautifully over the ultra-hot center grate and finishes to perfection on the flat cooktop. Let’s fire up the grill and make this incredible recipe come alive!

Ingredients

• 1 lb large shrimp, peeled and deveined
• 12 oz spicy Spanish chorizo sausage, sliced into 1-inch rounds
• 2 tbsp melted butter (plus more for brushing)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional for extra heat)
• Sea salt and freshly cracked black pepper, to taste
• Wooden or metal skewers
• Lemon wedges, for serving

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them at the bottom of the Arteflame grill.
2. Stack firewood on top of the oil-soaked napkins.
3. Light the napkins and let the fire build for 20 minutes.

Step 2: Prepare the Skewers

1. While the grill is heating, thread shrimp and chorizo alternately onto skewers.
2. In a bowl, mix melted butter, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
3. Brush this flavorful butter mixture generously over the shrimp and chorizo skewers.

Step 3: Sear and Grill

1. Once the center grill grate is blazing hot (around 1,000°F), sear the skewers for 30-45 seconds per side to lock in juices.
2. Move the skewers to the outer flat cooktop for continuation of cooking at a moderate temperature.
3. Grill for 4–5 more minutes, turning occasionally until shrimp is opaque and cooked through.

Step 4: Serve

1. Remove the skewers when the shrimp reaches an internal temp of about 120°F so it finishes cooking off the grill to reach 135°F.
2. Serve immediately with lemon wedges for a bright, citrusy finish.

Tips

• Use butter instead of oil to add rich, grilled flavor to the shrimp and chorizo.
• Soak wooden skewers in water for 30 minutes prior if you're not using metal ones.
• The Arteflame’s flat cooktop has heat zones—use areas closer to the edge for slower finishing.
• Feel free to add grilled vegetables like bell peppers or red onions in between the shrimp and chorizo.
• Always remove seafood from the grill 10–15°F before your target temp to avoid overcooking.

Variations

1. Garlic Lime Shrimp & Chorizo: Add fresh lime juice and minced garlic to the marinade for a tangy citrus kick.
2. Honey Glazed Skewers: Mix honey with paprika and butter for a sweet and smoky flavor twist.
3. Herb Butter Skewers: Infuse the butter with fresh thyme, rosemary, and parsley for an herby touch.
4. Pineapple Kick Skewers: Add pineapple chunks between shrimp and chorizo for sweet heat deliciousness.
5. Mediterranean Style: Use mild chorizo with kalamata olives and cherry tomatoes for a coastal Mediterranean flavor profile.

Best pairings

• Grilled garlic bread brushed with butter
• Charred corn on the cob with smoked paprika
• Crisp New Jersey white wine or a light IPA
• Stone fruit salad (peaches, cherries, and mint)
• Grilled asparagus with lemon zest

Conclusion

These Shrimp and Chorizo Skewers sizzle with incredible smoky flavor, making them a perfect cookout choice for beach days, backyard parties, or weeknight grilling in New Jersey. The Arteflame grill brings out the best in these ingredients—hot sear, juicy interior, and charred perfection on every bite.