Chorizo-lemon Butter Shrimp

By Acata
Servings: Makes about 12 skewers

Ingredients

• 2 pounds peeled and deveined shrimp
• Bamboo skewers
• 3 ounces Spanish chorizo, finely chopped
• 1 stick of butter, softened
• Zest and juice of 1 lemon
• 1/2 cup flat-leaf parsley leaves, coarsely chopped
• Salt

Preparation

Soak the bamboo skewers in water for 30 minutes.

Put the softened butter in a bowl.

In a small saucepan, cook the chorizo over moderate heat until the fat just starts to render, about 2 minutes. Scrape the chorizo and fat into the butter. Add the lemon zest, lemon juice and parsley and use a fork to mix together well. Season with salt.

Put the shrimp on the bamboo skewers. Coat the shrimp with the chorizo mixture. Grill the shrimp and serve.