Shrimp Wrapped Longanisa Sausage Skewer with Chimichurri

Longanisa Shrimp Skewer:

1 pack four star artisan longanisa sausage

1# peeled & deveined Florida jumbo shrimp

Bamboo skewers

Extra virgin olive oil

Sea salt

Pepper

Chimichurri sauce:

⅓ cup water

1 tbl coarse salt

1 head garlic, separated into cloves and peeled

1 cup packed fresh flat-leaf parsley leaves

1 cup fresh oregano leaves

2 tsp crushed red-pepper flakes

¼  cup red-wine vinegar

½  cup extra-virgin olive oil

Instructions

For the Longanisa stuffed shrimp:

Cut into ⅓” rings and wrap shrimp around sausage and skewer.  

Brush with olive oil and season with salt and pepper. 

Sear on a preheated grill for about 5-6 minutes turning skewer over half way through, sausage should be bubbly and shrimp plump.

For the chimichurri sauce:

Bring the water to a boil in a small saucepan. Add the salt, and stir until it dissolves. 

Remove from heat, and allow to cool. 

Finely chop garlic and put in a medium bowl along with the red-pepper flakes.  

Next mince the parsley and oregano and add to the bowl with the garlic. 

Whisk in the red-wine vinegar followed by the olive oil. 

Finally, slowly whisk in the salted water. Let marinate for 10 minutes before serving.