Sometimes Bitter is Better. Lamenting the biting cold weather? Take it out on your salad. Grilling bitter greens brings out their sweetness, and when paired with a tender, salty, cured meat, it becomes something else entirely.
This citrus dressing, or citronette, makes more than you’ll need for this recipe, but it stores nicely for tomorrow night’s salad. See the Cook’s Note on choosing the right creamy, assertive cheese for this dish and the best kind of butternut squash to use.
Combine the oil, garlic, cilantro, lime juice and zest, oregano and chile powder in a wide, shallow bowl. Add the shrimp to the mixture and toss to combine. Set aside for 15 to 20 minutes (no longer or the acid in the lime juice will start to “cook” the shrimp).
Drizzle a little oil over the scallion pieces in a small bowl, and toss to coat. Fold the chorizo in half or quarters and put onto a skewer, then follow with a scallion baton, shrimp, another scallion baton, then pineapple. Repeat with the remaining skewers, chorizo, scallions, shrimp, and pineapple. Sprinkle the skewers with salt and pepper.
Heat a flat griddle (or outside grill) over medium-high heat. Cook the skewers until the shrimp are cooked through, about 2 minutes per side. Transfer the skewers to a platter. Squeeze with lime juice before serving.