Garlic Shrimp Chorizo

Ingredients

1 1/2 cups extra-virgin olive oil

1 pound spicy Mexican chorizo, casing removed

1/4 cup finely chopped sweet or Vidalia onion

1 teaspoon adobo seasoning

1 teaspoon Hungarian paprika

Freshly ground black pepper

1 head garlic, peeled and finely chopped

Salt

1 1/2 pounds peeled deveined shrimp (16/20 count)

Crusty, chewy bread, for sopping

Directions

In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef.

Add the adobo, paprika and a few grinds of black pepper.

Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.

Add the remaining oil and the garlic and lower the heat to medium-low.

Let the flavors infuse over the low heat for 5 to 7 minutes.

Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes.

Serve as an appetizer on toothpicks with crusty, chewy bread.