SHRIMP AND CHORIZO SKEWERS 

12 large shrimp
2 chorizo sausages, about 6oz each
12 fresh bay leaves
1 Tbsp olive oil
12 short skewers, soaked in wood or bamboo

All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy.
Peel and devein the shrimp. Slice the chorizo into ½-in thick slices. 
Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer. 
Add a bay leaf to each skewer and refrigerate until ready to cook.
Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and 
cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. 
Serve immediately.