Shrimp and Chorizo Brochettes

[provisions]

1
pound
shrimp
16-20/pound
1/2
pound
Spanish chorizo
sliced into 1/2 inch pieces
1/4
cup
olive oil
2
teaspoons
smoked Spanish paprika
salt and pepper
toothpicks or skewers
[process]: 

Tuck a piece of chorizo inside the curve of each shrimp and thread onto skewer. Combine oil and paprika and brush on skewers.  Let sit at room temperature for 30 minutes.  Season with salt and pepper.  Grill for 3 minutes on each side.

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