Skillet Shrimp with Chorizo and Squash

This recipe represents the wonderful flavors of Spain.  Tapas are fun and flavorful!

This recipe serves 2 as entrée size servings or 4 as tapas size servings.  Enjoy!

Ingredients:

• 1 lb. fresh or frozen large shrimp, thawed, peeled and deveined
• Salt and pepper
• 1 tsp paprika
• ½ tsp cumin
• ¼ tsp garlic powder or 1 clove fresh, minced
• 4 oz. Spanish chorizo, sliced (Spanish chorizo has a firm texture, Mexican chorizo is soft)
• Extra virgin olive oil
• 1 medium size summer squash, halved then sliced (half-moon shape)
• ½ tablespoon lemon juice
• 1 small hot pepper such as jalapeño pepper
• ½ medium red onion, sliced
• Fresh parsley for garnish

Directions:

Pat shrimp dry and season with salt, pepper, and the remaining spices.  Toss to make sure shrimp is well coated with the spice mixture.  Set aside.

Heat a large cast iron skillet over medium-high heat.  Add chorizo and brown on both sides (about 4 minutes or so as chorizo is already cooked).  Remove chorizo to side.

In same skillet, add a little extra virgin olive oil, if needed.  Add summer squash to the heated skillet.  Sprinkle with a little salt and pepper and sear undisturbed for about 3 to 4 minutes on one side.  Turn squash over and sear another 2 minutes on the other side until nicely colored.  Remove squash to side.

In same skillet, now add a little extra virgin olive oil and tilt skillet to make sure the bottom is well coated.  Be sure oil is well heated until shimmering but not smoking.  Now, add the shrimp (shrimp should sizzle upon contact).  Cook, stirring frequently, until shrimp flesh starts to turn a little pink, but still not quite fully cooked (about 3 minutes or so depending on size of shrimp).

Add sliced red onions and hot peppers and cook another 2 minutes.

Return the chorizo and squash to the skillet.  Toss to combine.  Cook another minute or until shrimp turns fully pink and tail turns a bright red.

Transfer the contents of the shrimp skillet to a large serving platter.  Sprinkle lemon juice on top and garnish with fresh parsley.

You can serve with a side of rice or your favorite grain.