lb medium/large cooked shrimp (about 30), peeled and deveined
1
package of spanish chorizo, sliced into 1/4 inch rounds
1
glove garlic, minced
1/2
tsp dried oregano
1
tbsp red wine vinegar
1/4
cup extra virgin olive oil, 1 tbs for pan
2
tbsp parsley, chopped
Directions
1.
In a medium bowl, combine the shrimp, garlic, oregano, vinegar, and 1/4 oil. Toss to coat. Marinate in the refrigerator for 30 minutes.
2.
Skewer one shrimp and one round of chorizo onto wooden toothpicks or skewers. Repeat with remaining shrimp and chorizo.
3.
Working in batches, heat 1 tbs of oil in a large skillet over medium-high heat. Place a few skewers into the pan and sear of both sides until the shrimp are cooked through and the chorizo is lightly browned, about 3 to 4 minutes.
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