This recipe is another famous invention of my father’s. (It is also my husband’s favorite appetizer!) According to my Dad, the secret is to soak the shrimp in salted water for 30 minutes. He says this brings the flavor of the freshness of the sea back into the shrimp. Since I never argue with father, I do as he suggests, and these shrimp always turn out exquisitely. The spiciness of the chorizo needs a full-bodied, balanced wine like Capitoni Frasi. A match made in culinary heaven.
See ingredients, directions and pairings.
1 pound Wild Caught Large Shrimp
1 Link of Chorizo
EVOO, to drizzle on top
Sea Salt and Pepper, to taste