Shrimp And Chorizo Tapas By Emeril

• 1 tablespoon Spanish olive oil
• 1/4 cup Spanish olive oil
• 1 lb chorizo sausage, sliced on the diagonal into 1/2-inch slices
• 1 1/2 cups thinly sliced onions
• 1 tablespoon minced garlic
• 1/2 cup dry sherry (fino)
• 1 tablespoon spanish paprika
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 lbs peeled and deveined raw medium shrimp
• 3 tablespoons lemon juice
• 2 tablespoons minced parsley, leaves
• crusty bread, for serving

1. In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

spanish olive oil, spanish olive oil, chorizo sausage, onions, garlic, sherry, spanish paprika, salt, freshly ground black pepper, shrimp, lemon juice, parsley, crusty bread

Taken from www.food.com/recipe/shrimp-and-chorizo-tapas-by-emeril-439435 (may not work)