Shrimp and Chorizo in Garlic Sauce

• 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

1. 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.
2. Add the adobo, paprika and a few grinds of black pepper.
3. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
4. Add the remaining oil and the garlic and lower the heat to medium-low.
5. Let the flavors infuse over the low heat for 5 to 7 minutes.
6. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes.
7. Serve as an appetizer on toothpicks with crusty, chewy bread.

extravirgin olive oil, chorizo, sweet, paprika, freshly ground black pepper, garlic, salt, shrimp, crusty

Taken from www.foodnetwork.com/recipes/sunny-anderson/shrimp-and-chorizo-in-garlic-sauce-recipe.html (may not work)