Chilies and tomato add a great kick to these shrimp skewers. Portuguese-style chorizo comes in different degrees of spiciness, so choose the one that suits you best – and the better quality, the better flavour. Courtest of Kristen Eppich.
Heat oil in a large saucepan over medium heat. Add onions and garlic and cook until softened, about 5 min. Add rice, chili powder, oregano, salt and paprika and cook until grains are coated with oil and spices are very fragrant, about 2 min. Add the broth and pasata and stir to combine. Bring to a boil, then reduce heat to low, cover and cook until rice is tender, 25 to 30 minutes. Remove from heat and fluff with a fork. Stir in fresh oregano. Reserve.
Soak wooden skewers in water for 30 minutes. Peel shrimp, leaving the tail on. Clean shrimp and pat dry. Slice chorizo on a diagonal into ½-inch pieces.
Preheat BBQ or grill pan to medium high. Slide one shrimp onto a skewer, followed by a chorizo slice. Repeat two more times, leaving 3 shrimp and three chorizo on the skewer. Repeat with remaining shrimp, chorizo and skewers. Brush kebabs with oil. Cook until shrimp is opaque and pink with no gray remaining, 2 to 3 min per side.
Remove from grill and serve with red rice.