teppanyaki grills, hibachi table | Shrimp and sausage skewers "A la plancha"

• 2 pounds of prawns (fresh or thawed), about 40 shrimp
• 1/4 cup olive oil
• 2 tablespoons pepper
• 1 teaspoon of salt
• 1/8 teaspoon chopped chilli
• 3 cloves of fresh garlic, peeled and chopped
• 12 ounces smoked chorizo or piquant sausage, cut into inch slices (about the thickness of a shrimp; About 40 tablets).

Dried shrimp and peeled shrimp. Rinse with paper towel and pat dry. In a large bowl, add olive oil, chilli, salt, jalapeno and garlic. Mix well and add the shrimp; Toss your coat. Cover refrigerator and marinate for 30 minutes (do not marinate again).

Drain shrimp and discard marinade.

Place a piece of sausage into the curved portion of a shrimp, then thread it through two 5-inch wooden skewers. Make sure the stream goes through one side of the shrimp, then through the sausage, then through the other side of the shrimp.

Preheat # 5 teppanyaki grills. On arrival (orange lights off) set to # 7 to 8.

Grill shrimp kebabs on a hibachi table surface for 4 to 6 minutes, or until the shrimp are opaque, turning halfway to cook the other side. Transfer the skewers to the heated area.

Turn off the gas teppanyaki grill plate and serve.

Serve with crusty Italian bread or toast some bread on a hibachi grill and serve with a crunchy salad.