Shrimp and Chorizo Mixed Grill

epicurious.com

Jill Mac

subheading: For the Cilantro-Sour Cream Sauce:

1 ¼ cups sour cream

1 cup cilantro leaves with tender stems

¼ cup mayonnaise

1 small jalapeño, sliced

2 Tbsp. fresh lime juice

1 ¼ tsp. kosher salt

subheading: For the 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

subheading: For Grilling and Assembly:

1 ½ lb. jumbo or large shrimp, peeled, deveined

½ tsp. chili powder

1 ¼ tsp. kosher salt, divided

1 head of green cabbage, cut into 4 wedges

6 links fresh chorizo sausage (about 1 ½ lb.)

Canola oil (for grill)

2 bunches medium or large asparagus, tough ends trimmed

Lime wedges (for serving)

Directions at epicurious.com

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