Shrimp with Chickpeas and Chorizo

• 2 tablespoons extra-virgin olive oil
• 1 ounce dry chorizo, halved and thinly sliced
• 1/2 pound medium shrimp, shelled and deveined
• 2 scallions, thinly sliced
• 1 garlic clove, minced
• 1 cup canned chickpeas, drained
• 2 teaspoons tomato paste
• Salt and freshly ground pepper
• 1/2 cup dry white wine
• Crusty bread, for serving

1. In a medium skillet, heat the olive oil.
2. Add the chorizo and cook over high heat until lightly browned, about 2 minutes.
3. Add the shrimp, scallions, garlic, chickpeas and tomato paste, season with salt and pepper and cook, stirring, for 1 minute.
4. Add the wine and cook over low heat, stirring occasionally, until the shrimp are cooked through and the liquid is slightly reduced, about 2 minutes.
5. Serve in bowls with crusty bread.

extravirgin olive oil, chorizo, shrimp, scallions, garlic, chickpeas, tomato paste, salt, white wine, crusty bread

Taken from www.foodandwine.com/recipes/september-2007-shrimp-with-chickpeas-and-chorizo (may not work)