Skewered Chorizo and Shrimps

• 1 tablespoon olive oil
• 1 shallot, finely sliced
• 9 ounces small chorizo sausages
• 78 cup red wine
• 2 sprigs thyme
• 1 dash chili oil
• 8 large shrimp
• flat leaf parsley

1. Heat the olive oil in a saucepan over a gentle heat.
2. Add the shallot and cook until soft but not coloured - about 5 minutes.
3. Remove the shallots from the pan and set aside.
4. Add the chorizo sausages to the same pan and return to the heat.
5. As soon as the sausages leave a little oil, pour in the red wine, tip in the bay leaves and thyme, and bring to a simmer.
6. Return the shallots to the saucepan.
7. Simmer until the wine has cooked down to three-quarters its original volume, before turning off the heat.
8. While the wine is reducing, heat the chili oil in a large frying pan and fry the shrimp over a moderate heat until they turn colour - about 2-3 minutes on each side.
9. Scatter with chopped parsley.
10. Remove the chorizo sausages from the red wine sauce and thread onto skewers, alternating each one with a cooked shrimp.
11. Drizzle the skewers with red wine sauce from the pan.
12. Serve this tasty tapas dish with a glass of amontillado or medium-dry sherry.

olive oil, shallot, chorizo sausages, red wine, thyme, chili oil, shrimp, flat leaf parsley

Taken from www.food.com/recipe/skewered-chorizo-and-shrimps-233803 (may not work)