Shrimp and Chorizo Mixed Grill
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
For the Cilantro-Sour Cream Sauce
- 1 1/4 cups sour cream
- 1 cup cilantro leaves with tender stems
- 1/4 cup mayonnaise
- 1 small jalapeño, sliced
- 2 Tbsp. fresh lime juice
- 1 1/4 tsp. kosher salt
For the Dressing
- 1/4 cup fresh lime juice
- 5 Tbsp. extra-virgin olive oil
- 1 garlic clove, finely grated
- 2 Tbsp. finely chopped cilantro
- 1 tsp. honey
- 1 tsp. kosher salt
For Grilling and Assembly
- 1 1/2 lb. jumbo or large shrimp, peeled, deveined
- 1/2 tsp. chili powder
- 1 1/4 tsp. kosher salt, divided
- 1 head of green cabbage, cut into 4 wedges
- 6 links fresh chorizo sausage (about 1 1/2 lb.)
- Canola oil (for grill)
- 2 bunches medium or large asparagus, tough ends trimmed
- Lime wedges (for serving)
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on two-thirds of grill and scatter remaining coals over remaining area; for a gas grill, set one burner to medium-low heat and the remaining burners to medium-high heat).
- Purée sour cream, cilantro, mayonnaise, jalapeño, lime juice, and salt in a blender until smooth; chill until ready to use.
- Do Ahead: Sour cream sauce can be made 1 day ahead. Keep chilled.
- Whisk oil, lime juice, garlic, cilantro, honey, and salt in a large bowl.
- Toss shrimp, chili powder, and 1 tsp. salt in a medium 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.
- Serve with lime wedges and sour cream sauce alongside.