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When we asked the Institute of Culinary Education for a Spain-inspired surf and turf dish, chef James Briscione, director of Culinary Development, whipped up these zesty shrimp and chorizo kebabs.

While it may seem unusual at first, shrimp and chorizo are quite the dynamite pair. Shrimp is high in protein and low in fat, which makes it low in omega-3 fatty acids. Meanwhile, chorizo, also high in protein, is high in fat and omega-3s. Pair it with this seafood Bloody Maria, and you've got yourself a knockout meal.

Nutritional info (per serving): 63 calories; 6g protein; 1g carbs; 4g fat

Makes 24 Servings
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Cook Time: 
2 garlic cloves, minced
Zest and juice of 1 lime
1 tbsp chili powder
1 tsp dried oregano
2 tsp kosher salt
1⁄4 cup extra-virgin olive oil
24 medium shrimp, peeled and deveined
24 slices chorizo (about 1⁄2 inch thick)
For the dip:
3 tbsp extra-virgin olive oil
4 garlic cloves, chopped
1 rosemary sprig
1 (15 oz) can white beans, drained and rinsed
1 cup water
2 tbsp low-fat plain yogurt
How to make it 

Whisk together garlic, lime zest and juice, chili powder, oregano, salt, and oil in a bowl. Add shrimp and toss well to coat. Cover and refrigerate until ready to use. (Shrimp may be marinated from 1 hour up to overnight.)

Brush excess marinade off shrimp with a pastry brush. Curl each shrimp around a chorizo slice and thread onto a skewer.

Cook skewers on a hot grill or under the broiler, turning once, until shrimp are firm and no longer opaque at the center. Serve with white bean dip.

For the dip: Combine oil, garlic, and rosemary in a saucepan. Cook over medium heat until garlic is lightly toasted. Add beans, and stir to combine.

Add water to pan, and bring to a boil. Remove from heat, and set aside to cool slightly. Discard rosemary.

Transfer beans and liquid to a blender. Add yogurt, and blend on high until smooth.