Shrimp, Chorizo, Pineapple Skewers with Pesto Mayonnaise & Pina Colada

Serves: Six | Prep: 25 min | Cook: 6 min

Ingredients:

Shrimp, Chorizo, Pineapple Skewers:
1 lb shrimp, peeled and deveined, with tails attached
24 pieces of 1-inch cubed pineapple
12 1/2-inch thick chorizo
2 Tbsp olive oil
1 tsp lemon zest
1 tsp paprika
1/2 tsp salt
1/4 tsp red pepper flake

Pesto Mayonnasie:
1/2 cup Pesto
1/2 cup mayonnaise

Pina Colada:
2 cups ice
1 cup coconut rum
1 cup pineapple juice
1/2 cup cream of coconut

Garnish:
Fresh pinaeapple wedges

Directions:
Shrimp, Chorizo, Pineapple Skewers:
If using wood skewers; place the skewers into a dish that they can lie flat in and cover with water, let soak for one hour.
Preheat barbecue medium high heat.
Thread pineapple, shrimp, chorizo, shrimp, pineapple onto each skewer.
In a bowl mix oil, lemon zest, paprika, salt, and red pepper flake together. Brush mixture onto the prepared skewers, making sure to get all sides.
Grill, 2-3 minutes, per side, until the shrimp is cooked.
Serve with the pesto mayonnaise. In a bowl mix pesto and mayonnaise together, until completely incorporated.

Pina Colada:
To a blender add ice, rum, pineapple juice, and cream of coconut. Blend, until smooth. Pour into glasses. Garnish and Enjoy!

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