Name: Shrimp and Chorizo Mixed Grill | Epicurious
Cook time: 1 hour
Total time: 1 hour
Yield: 6–8 servings
Ingredients: 1¼ cups sour cream; 1 cup cilantro leaves with tender stems; ¼ cup mayonnaise; 1 small jalapeño, sliced; 2 Tbsp. fresh lime juice; 1¼ tsp. kosher salt; 5 Tbsp. extra-virgin olive oil; ¼ cup fresh lime juice; 1 garlic clove, finely grated; 2 Tbsp. finely chopped cilantro; 1 tsp. honey; 1 tsp. kosher salt; 1½ lb. jumbo or large shrimp, peeled, deveined; ½ tsp. chili powder; 1¼ tsp. kosher salt, divided; 1 head of green cabbage, cut into 4 wedges; 6 links fresh chorizo sausage (about 1½ lb.); Canola oil (for grill); 2 bunches medium or large asparagus, tough ends trimmed; Lime wedges (for serving)

Grilled shrimp chorizo asparagus and cabbage with a cilantro sour cream sauce all on a blue platter.

Food styling by Olivia Mack Anderson, Photo by Chelsea Kyle

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.

Recipe information

Total Time
1 hour
Yield
6–8 servings

Ingredients

Cilantro Sour Cream Sauce

1¼ cups sour cream

1 cup cilantro leaves with tender stems

¼ cup mayonnaise

1 small jalapeño, sliced

2 Tbsp. fresh lime juice

1¼ tsp. kosher salt

Dressing

5 Tbsp. extra-virgin olive oil

¼ cup fresh lime juice

1 garlic clove, finely grated

2 Tbsp. finely chopped cilantro

1 tsp. honey

1 tsp. kosher salt

Grilling and Assembly

1½ lb. jumbo or large shrimp, peeled, deveined

½ tsp. chili powder

1¼ tsp. kosher salt, divided

1 head of green cabbage, cut into 4 wedges

6 links fresh chorizo sausage (about 1½ lb.)

Canola oil (for grill)

2 bunches medium or large asparagus, tough ends trimmed

Lime wedges (for serving)

Preparation

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).
Cilantro 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.
Do Ahead: Sour cream sauce can be made 1 day ahead. Keep chilled.
Dressing
Step 3
Whisk oil, lime juice, garlic, cilantro, honey, and salt in a large bowl.
Grilling and Assembly
Step 4
Toss shrimp, chili powder, and 1 tsp. salt in a medium bowl.
Step 5
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 6
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 7
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 8
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 9
Slice charred cabbage wedges lengthwise into ¼"-thick strips, then toss with remaining dressing; season with remaining ¼ tsp. salt. Add to platter.
Step 10
Serve with lime wedges and sour cream sauce alongside.