Shrimp And Chorizo Saute

• 1/4 cup extra virgin olive oil, divided
• 2 chorizo sausages, casing removed and sliced on an angle 1/4-inch thick
• 3 garlic cloves, thinly sliced
• 1/4 - 1/2 teaspoon red pepper flakes
• 1 lb jumbo shrimp
• 2 tablespoons dry white wine
• salt
• pepper
• 2 tablespoons Italian parsley, chopped
• 4 slices Italian bread, toasted

1. In a large skillet, heat 2 T oil over medium heat.
2. Add the chorizo and cook, stirring, until lightly browned, about 4 minutes.
3. Using a slotted spoon, transfer to a paper-towel-lined plate.
4. Add the remaining 2 T oil, the garlic and red pepper flakes to the skillet and cook, shaking the pan a bit, until the garlic is lightly golden.
5. Increase the heat to high, add the shrimp and stir to coat.
6. Add the wine and cook, stirring, until the pan is nearly dry, 2-3 minutes. (You do want some pan juice for the finished dish.).
7. Return the chorizo to the pan, season with salt and pepper and sprinkle with the parsley.
8. Cook until the chorizo is hot and the shrimp is opaque, about 2 minutes.
9. Place the toasts on 4 plates. Spoon the shrimp, chorizo and pan juices on top.

extra virgin olive oil, chorizo sausages, garlic, red pepper, jumbo shrimp, white wine, salt, pepper, italian parsley, italian bread

Taken from www.food.com/recipe/shrimp-and-chorizo-saute-244346 (may not work)