Shrimp and Chorizo Mixed Grill

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Shrimp and Chorizo Mixed Grill
United States Latest News,United States Headlines
  • 📰 epicurious
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So happy together:

1 1/4 tsp. kosher salt, divided2 bunches medium or large asparagus, tough ends trimmedPurée sour cream, cilantro, mayonnaise, jalapeño, lime juice, and salt in a blender until smooth; chill until ready to use.Whisk oil, lime juice, garlic, cilantro, honey, and salt in a large bowl.Grill cabbage wedges over direct heat, turning occasionally, until deeply charred on cut surfaces and crisp-tender, about 20 minutes. Transfer to a cutting board and let cool slightly.

Meanwhile, grill sausages over indirect heat, turning often, until nicely charred and cooked through, 10–15 minutes. Transfer to a platter and cover with a kitchen towel to keep warm. Lightly oil grill grate. Place asparagus onto grill, orienting them perpendicular to grate so they don’t fall through the gaps. Grill, turning often, until lightly charred and crisp-tender, 5–7 minutes. Transfer to bowl with dressing and toss to coat. Transfer to platter alongside sausages, leaving remaining dressing in bowl.

Oil grate again if needed, then grill shrimp over direct heat, turning often, until lightly charred and cooked through, 5–7 minutes. Transfer to platter with sausage. Slice charred cabbage wedges lengthwise into 1/4"-thick strips, then toss with remaining dressing; season with remaining 1/4 tsp. salt. Add to platter.

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