Chorizo Shrimp Stacks

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Ingredients

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

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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