Shrimp Wrapped Longanisa Sausage Skewer with Chimichurri
Sweet Shrimp, Bold Sausage & Tangy Chimichurri
Longanisa Shrimp Skewer:
1 pack four star artisan longanisa sausage
1# peeled & deveined Florida jumbo shrimp
Extra virgin olive oil
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
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.