<http://schema.org/recipeInstructions>
" If using bamboo skewers, soak skewers in water at least 30 minutes. Prepare outdoor grill for direct grilling on medium-high. In large bowl, combine shrimp, chorizo, white wine, garlic, sugar, crushed red pepper, and salt, tossing until well coated. Thread shrimp and chorizo, 1/2 inch apart, on skewers. Grill 3 to 4 minutes or until shrimp just turn opaque, turning over once. Transfer to plate. Garnish with chopped parsley. Serve with crusty bread."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a11876/spanish-shrimp-chorizo-recipe-ghk0611/?src=shelter_footer>