Spicy Shrimp and Chorizo Plate

Ingredients:

  • 1-1.25 lb chorizo links
  • 1 lb shrimp; peeled and deveined
  • sea salt
  • 3 TBS Sriracha sauce
  • Juice of 1 lime
  • Pinch of red pepper flakes
  • 1/4 cup sweet chili sauce
  • 1/4 cup apricot preserves
  • A few lime wedges to garnish

What to do:

  • In a small bowl, mix together the Sriracha, lime juice and red pepper flakes; pour into large ziplock bag
  • Pat the shrimp dry with a towel and season with sea salt; add to the bag with Sriracha mix and set aside
  • In a small serving bowl, mix chili sauce and apricot preserves and put in refrigerator
  • Carefully remove the chorizo from their casings and brown the meat in a large skillet over medium heat
  • While meat is browning, heat another skillet or grill pan and melt 1 TBS of ghee
  • Once hot, add enough shrimp to coat the bottom without overlapping one another
  • Cook shrimp for 2-3 minutes on each side until they turn pink and start to peel up on the sides; be careful not to over cook because it gets chewy and gross
    • You will need to cook the shrimp in batches; add more ghee if the skillet gets too dry
    • Don’t forget to keep stirring up your chorizo
  • Once meat is done, make it look pretty on the plate and put the dipping sauce in the middle. Garnish it with some lime wedges and enjoy all of the compliments you get 🙂