Shrimp and Chorizo Mixed Grill

Active Time

1 hour
Total Time

1 hour

This crowd-pleasing mixed grill features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout. The accompanying cilantro-lime dressing and creamy green dipping sauce will pair well with everything coming off the grill this summer.

Ingredients

6–8 servings

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

5 Tbsp. extra-virgin olive oil

1/4 cup fresh lime juice

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)

Step 1
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).
Make the Sour Cream Sauce
Step 2
Purée sour cream, cilantro, mayonnaise, jalapeño, lime juice, and salt in a blender until smooth; chill until ready to use.
Step 3
Do Ahead:Sour cream sauce can be made 1 day ahead. Keep chilled.
Make the Dressing
Step 4
Whisk oil, lime juice, garlic, cilantro, honey, and salt in a large bowl.
Grill and Assemble
Step 5
Toss shrimp, chili powder, and 1 tsp. salt in a medium bowl.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
Serve with lime wedges and sour cream sauce alongside.

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Reviews (9)

Did in a grill pan and skipped the sausage. Unfortunately the blender did not blend the sauce very well since I did a half recipe but was all still good!
- Anonymous
- San Jose, CA
- 2/8/2022
This is a family favorite. Everything about this recipe is magic. Even my picky kids cheer when they see this recipe pulled up on my iPad. The grilled cabbage is amazing, especially tossed with the garlicky lime dressing. The seasoning on the shrimp is simple but phenomenal. I make this as written and would never consider altering it.
- Mrs.Mom
- Cedarburg, WI
- 10/23/2021
I make this recipe literally once a week. The acidity from the green sauce, combined with the amazing flavour of grilled cabbage .... I mean, who ever thought to BBQ cabbage ?? It’s my new fav thing. Really genius recipe, and all the flavours are in perfect harmony. For all the people I have cooked this, I have yet to come across someone who doesn’t like this.
- Anonymous
- Toronto
- 6/6/2021
所以我做了指示,但缩减以来for two. I did start my cabbage first since it had a longer grilling time, but added the shrimp and chorizo next, finally adding the thin asparagus, so I could then take everything off the grill at about the same time. It was delicious!
- meximoe
- Bayville, NJ
- 5/9/2020
This is a very good dish. I recommend making a lot more shrimp. The sauce is to die for. The dressing is pretty standard fare. The shrimp are amazing. As for the sausage, I think I'll try something different next time. Maybe brats or polska kielbasa. Maybe both. The asparagus and cabbage are a nice way to round out the meal as well.
- Francus
- Charlotte, NC
- 7/16/2019
None of the components are particularly interesting separately, and they don't really work together. Gave it a shot since I thought it was an odd combination, and sure enough, that's about the best I can say about it.
- trent880
- Denver, CO
- 5/29/2019
Very nice combo. Next time I'll serve with Green Goddess dressing as well for those that don't like cilantro.
- susanannlopez
- St Laurent du Var, France
- 7/6/2018
Overall pretty appetizing, The cabbage would have been better if possibly prepared a different way or substituted with something similar. The Cilantro-Sour Cream Sauce was also very good drizzled on the meal.
- Anonymous
- PA
- 5/26/2018
Made exactly as written, but halved (for 2 people). Delicious! It is quite a bit of grilling, but was definitely worth it. The cilantro cream sauce is divine - had some extra on eggs this am. And grilling the cabbage was a surprise - added some smokiness and softness and made the best slaw we've had in a while! Definitely a keeper.
- Anonymous
- Philly
- 5/24/2018