Pan-Seared Shrimp with Hot Chorizo Butter

• 2 hot chorizo sausages (5 ounces)
• 1 stick (4 ounces) unsalted butter, softened
• 2 scallions, coarsely chopped
• 3/4 teaspoon pimenton picante (see Note) or hot paprika
• Salt
• 1 3/4 pounds medium shrimp, shelled and deveined
• 3 tablespoons brandy
• 2 tablespoons water
• Lemon wedges and crusty bread, for serving

1. In a small saucepan, cover the chorizo with water and bring to a boil.
2. Simmer over moderate heat for 5 minutes, then drain.
3. Thinly slice 1 of the sausages and finely chop the other.
4. In a medium bowl, blend the butter with the scallions, pimenton and chopped chorizo and season with salt.
5. In a large skillet, cook the sliced chorizo over very low heat until the fat is rendered, about 4 minutes.
6. Add the shrimp and cook over moderate heat until barely pink, about 2 minutes per side.
7. Add the brandy, tip the skillet and, using a long match, carefully ignite the brandy.
8. When the flames die down, add the chorizo butter and cook, stirring, until just melted, about 2 minutes.
9. Remove the skillet from the heat and stir in the water to make a creamy sauce.
10. Transfer the shrimp and sauce to a shallow serving dish and garnish with the lemon wedges.
11. Serve at once with crusty bread.

sausages, unsalted butter, scallions, picante, salt, shrimp, brandy, water, lemon wedges

Taken from www.foodandwine.com/recipes/pan-seared-shrimp-with-hot-chorizo-butter (may not work)