"All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy." - From: Grill!

"For those of us who appreciate the good old-fashioned shrimp cocktail, redolent with horseradish, here is a grilled version that is guaranteed to please." - From: Rao's On the Grill

"I first made this dish when I was the executive chef of Taboo Restaurant in Toronto in the early 1990s..." - From: Recipes in Wine Country

"Lemongrass is widely available at Asian markets, but if you can't find lemongrass, skewer the shrimp and scallops with wooden or metal skewers." - From: Skewer It!

From: Olive Garden