Your folders
Your folders

Export 0 ingredients for grocery delivery
Heat a tablespoon of EVOO, 1 turn of pan, in a skillet over medium-high heat. Add chorizo and render fat, 2 minutes. Remove chorizo with a slotted spoon to a plate then add remaining EVOO, 2 tablespoons, and the shrimp. Season with salt and pepper, toss 2 minutes then add garlic, lemon zest and chili. Toss 2 minutes more, add sherry, toss to deglaze pan then add lemon juice and toss again. Add chorizo back to the pan and toss chorizo and shrimp with parsley to serve.
Your folders

310 viewsfoxandbriar.com
4.8
(31)
25 minutes
Your folders

317 viewstasteofhome.com
10 minutes
Your folders

396 viewssavorthebest.com
5.0
(5)
20 minutes
Your folders

317 viewsleitesculinaria.com
5.0
(1)
Your folders

540 viewssprinklesandsprouts.com
5.0
(10)
8 minutes
Your folders
39 viewssprinklesandsprouts.com
Your folders

284 viewsfoodnetwork.com
3.7
(30)
25 minutes
Your folders

240 viewscooking.nytimes.com
5.0
(309)
Your folders
194 viewsthekitchn.com
Your folders

58 viewsartofnaturalliving.com
5.0
(3)
25 minutes
Your folders

239 viewsthefeedfeed.com
4.5
(5)
45 minutes
Your folders

560 viewsfoodnetwork.com
4.6
(145)
45 minutes
Your folders

262 viewswholefoodsmarket.com
Your folders
174 viewsfoodnetwork.com
4.7
(3)
30 minutes
Your folders

375 viewsfoodnetwork.com
45 minutes
Your folders

159 viewsloveandoliveoil.com
Your folders

219 viewscooking.nytimes.com
4.0
(539)
Your folders

195 viewsthriftandspice.com
5.0
(1)
13 minutes
Your folders

266 viewstaste.com.au
4.9
(17)
10 minutes