Shrimp with Chorizo

By Leite's Culinaria

Ingredients

5 1/2 ounces Spanish chorizo, cut into 3/8 inch (1 cm) slices
1 tablespoon extra-virgin olive oil
2 garlic cloves (thinly sliced)
14 ounces large raw shrimp, butterflied
1 teaspoon chile pepper flakes
Juice and finely grated zest of 1 lemon
2 tablespoons finely chopped fresh flat-leaf Italian parsley
Crusty bread and chargrilled lemon halves (to serve)

Prep Time30mins
Servings3

Instructions

Heat a large skillet over medium heat. Add the chorizo and cook until crisp and the oil is released, 4 to 7 minutes. Use a slotted spoon to move the chorizo to a bowl.

Add the olive oil to the skillet and reduce the heat to medium-low. Cook the garlic until just starting to color, about 1 minute. TESTER TIP: If your chorizo does not release much oil after frying, you can add a few tablespoons olive oil to produce a nice amount of sauce to allow for dipping with the final dish.

Increase the heat to high, stir in the shrimp and chile flakes and toss for 1 minute. Add the lemon juice and chorizo and toss until the shrimp are opaque, 1 to 3 minutes more.

Sprinkle the zest and parsley over the shrimp and serve immediately with crusty bread and chargrilled lemon halves for squeezing.