Grilled Shrimp And Chorizo Skewers With Bean And Tomato Salad - cooking recipe

Ingredients

24 None jumbo shrimp, peeled and deveined, tails intact
4 cloves garlic, crushed
2 tbsp olive oil
6 oz green beans, trimmed and halved
3 None plum tomatoes, quartered
2 tbsp pine nuts, toasted
1/4 cup coarsely chopped fresh flat-leaf parsley
8 stalks (8 inches each) fresh rosemary
2 None cured chorizo sausages, thickly sliced
None None FOR THE LIME MUSTARD DRESSING
2 tbsp olive oil
2 tbsp lime juice
1 tbsp wholegrain mustard
2 cloves garlic, crushed

Preparation

Combine the shrimp, garlic and oil in a medium bowl. Cover and refrigerate for 3 hours or overnight.
For the dressing, whisk all ingredients in a small bowl.
Meanwhile, boil, steam or microwave the green beans until tender and drain. Rinse under cold water and drain. Place the beans, tomato, pine nuts, parsley and dressing in a medium bowl; toss gently to combine. Season to taste.
Drain the shrimp and discard the marinade. Remove the leaves from the bottom two-thirds of each rosemary stalk. Thread the shrimp and chorizo, alternately, onto the rosemary skewers.
Cook the skewers on a heated oiled grill pan (or on the grill) until the shrimp turn pink and the chorizo is browned.
Serve the skewers with the bean and tomato salad.