Zinfandelic Recipe

Chorizo Shrimp Stacks


Serves 6-8

  • 1 pound large shrimp (16–20 count, peeled, deveined)
  • 1/3 pound chorizo (cut into 3/8"-1/2" slices)
  • 1/4 cup minced fresh flat leaf Italian parsley
  • 20 wooden toothpicks

  • If the shrimp is frozen, defrost in the refrigerator overnight or run under cold water in a colander.

    Preheat broiler. Place one shrimp on top of each slice of chorizo. Put each stack on a rimmed baking sheet. Cook under broiler (at least 6" below flame) for 3 - 5 minutes.

    Remove from oven and secure each stack with a toothpick and place onto a serving platter. Lightly sprinkle each stack with parsley.

    Try With:
    Zinfandelic Lodi Zinfandel