Grilled Shrimp and Chorizo on Skewers
Ingredients
- 24 jumbo shrimp (about 2 pounds), peeled and deveined, tails intact
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lime juice, plus 1 lime, cut into wedges
- 8 ounces dried chorizo, cut on the bias into sixteen 1-inch pieces
- Coarse salt and freshly ground pepper
- 2 firm, ripe Hass avocados, halved, pitted, peeled, and cut into wedges
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