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Directions

- In a medium mixing bowl, combine shrimp, garlic, Italian seasoning, lemon juice, and olive oil; toss to coat well and chill for 30 minutes. - Meanwhile, make the roasted bell pepper soup: Remove the seeds and cut into quarters. In a hot cast iron skillet, roast the bell pepper until it is charred all over. Cover with plastic wrap and set aside until cool enough to handle. Remove the skin and set it aside. Add crushed tomato, salt, sugar, and chili pepper flakes to a blender. Once smooth, divide into shooter glasses. Place aside. - Thread one shrimp and one chorizo round onto wooden toothpicks or skewers. Then, with the remaining shrimp and chorizo, repeat the process. - In a large skillet over medium-high heat, heat 1 tablespoon olive oil in batches. Place a few skewers in the pan and sear on both sides for 3 to 4 minutes, or until the shrimp are cooked through and the chorizo is lightly browned. Season with salt and pepper, then place each skewer in a shooter glass alongside the roasted bell pepper soup. Serve immediately garnished with fresh parsley or cilantro. Enjoy!These grilled shrimp and chorizo appetizers are the perfect party food! They’re easy to make, and can be served as an appetizer or main course. Serve them with a side of grilled vegetables, or a salad for a complete meal.Recipe Credit: https://www.eatwell101.com/shrimp-chorizo-appetizers