It is very important to soak the wooden skewers in water, or they will burn on the grill. Devein the shrimp on the back side for a good appearance.

　　See how to devein shrimp.

　　

Ingredients

Makes 6 servings

　　1/3 cup dark rum

　　1/4 cup pineapple juice

　　1/4 cup fresh lemon juice

　　2 tablespoons olive oil

　　1/4 cup chopped cilantro leaves

　　2 tablespoons finely minced garlic

　　1 pound large shrimp (about 24-26), tails left on, peeled and deveined

　　4 chorizo (Spanish or Mexican pork sausages), 1/4 pound each, cut into 3 pieces each

　　2 red bell peppers, cored, seeded and each cut into six 1-inch squares

　　3 limes, halved, for serving

　　

Step 1

1. Soak six 10-inch wooden skewers in water for 6 to 8 hours.

　　

Step 2

2. For the marinade, combine the rum, pineapple juice, lemon juice, olive oil, chopped cilantro, and minced garlic in a bowl. Add the shrimp, sausages, and red peppers, coating well in the marinade. Cover, set aside and let rest for 20 minutes.

　　

Step 3

3. Thread each skewer with (in order) a shrimp, a pepper, a shrimp, a sausage, a shrimp, a pepper, a sausage, a shrimp.

　　

Step 4

4. Grill the skewers over hot coals, about 3 inches from the heat source, for 2 minutes per side. (Turn them over carefully.)

　　

Step 5

5. Serve each skewer with a lime half.

　　

Nutrition Per Serving

Per serving: 469 calories

　　9g carbohydrates

　　34g protein

　　32g fat

　　181mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.