Chorizo Shrimp Stacks
Try this tasty tapas recipe with Tapeña Garnacha.
1 pound extra large shrimp (16 – 20 count, peeled, deveined)
1/3 pound chorizo (cut into 3/8” – 1/2” slices)
1/4 cup minced fresh flat leaf Italian parsley
20 wooden toothpicks
If the shrimp is frozen, defrost in the refrigerator overnight or run under cold water in a colander.
Place one shrimp on top of each slice of chorizo. Put each stack on a rimmed baking sheet.
Cook under broiler (at least 6” below flame) for 3 – 5 minutes. Remove from oven and secure each stack with a toothpick and place onto a serving platter.
Lightly sprinkle each stack with parsley.