Ingredients
  • 3 tablespoons olive oil, divided
  • 1 pound chorizo, cut on bias 1/2-inch thick
  • 1 pound medium-large shrimp, deveined and tails left on
  • Salt and pepper
  • 4 cloves garlic, chopped
  • Zest and juice 1 lemon, divided
  • 1 teaspoon chili flakes or 1 small red chili, finely chopped
  • 1/2 cup sherry
  • 1/2 cup flat-leaf parsley, chopped
Preparation

Heat a tablespoon of EVOO, 1 turn of pan, in a skillet over medium-high heat. Add chorizo and render fat, 2 minutes. Remove chorizo with a slotted spoon to a plate then add remaining EVOO, 2 tablespoons, and the shrimp. Season with salt and pepper, toss 2 minutes then add garlic, lemon zest and chili. Toss 2 minutes more, add sherry, toss to deglaze pan then add lemon juice and toss again. Add chorizo back to the pan and toss chorizo and shrimp with parsley to serve.


MORE:

Spanish Shrimp and Chorizo with Sweet Pea Couscous

Spanish Mixed Grill with Rice Salad

Shrimp and Chorizo Bites