Ingredients

• 1/3 cup dark rum
• 1/4 cup pineapple juice
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1/4 cup chopped cilantro leaves
• 2 tablespoons finely minced garlic
• 1 pound large shrimp (about 24-26), tails left on, peeled and deveined
• 4 chorizo (Spanish or Mexican pork sausages), 1/4 pound each, cut into 3 pieces each
• 2 red bell peppers, cored, seeded and each cut into six 1-inch squares
• 3 limes, halved, for serving

Instructions

1. Soak six 10-inch wooden skewers in water for 6 to 8 hours.
2. For the marinade, combine the rum, pineapple juice, lemon juice, olive oil, chopped cilantro, and minced garlic in a bowl. Add the shrimp, sausages, and red peppers, coating well in the marinade. Cover, set aside and let rest for 20 minutes.
3. Thread each skewer with (in order) a shrimp, a pepper, a shrimp, a sausage, a shrimp, a pepper, a sausage, a shrimp.
4. Grill the skewers over hot coals, about 3 inches from the heat source, for 2 minutes per side. (Turn them over carefully.)
5. Serve each skewer with a lime half.