Name: Shrimp and Chorizo Mixed Grill | Epicurious
Cook time: 1 hour
Total time: 1 hour
Yield: 6–8 servings
Ingredients: 1¼ cups sour cream; 1 cup cilantro leaves with tender stems; ¼ cup mayonnaise; 1 small jalapeño, sliced; 2 Tbsp. fresh lime juice; 1¼ tsp. kosher salt; 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; 1½ lb. jumbo or large shrimp, peeled, deveined; ½ tsp. chili powder; 1¼ tsp. kosher salt, divided; 1 head of green cabbage, cut into 4 wedges; 6 links fresh chorizo sausage (about 1½ lb.); Canola oil (for grill); 2 bunches medium or large asparagus, tough ends trimmed; Lime wedges (for serving)

Grilled shrimp chorizo asparagus and cabbage with a cilantro sour cream sauce all on a blue platter.

Food styling by Olivia Mack Anderson, Photo by Chelsea Kyle

This crowd-pleasing mixed grill features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout. The accompanying cilantro-lime dressing and creamy green dipping sauce will pair well with everything coming off the grill this summer.